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Lamb - Veal Parmesan

Source of Recipe

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List of Ingredients

1 1/2 cups dry, unseasoned bread crumbs
1/2 cup, 1/2 cup + 4 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup flour
8 veal scallops
1/3 cup Olive oil
1 1/2 cup tomato sauce
8 slices mozzarella cheese


Recipe

Position a rack in the center of the oven and preheat to 350.
Combine the bread crumbs, 1/2 c. of the Parmesan cheese, parsley, basil, salt and pepper in a pie plate. Set aside.
Whisk the eggs and water together in a shallow bowl. Set aside.
Spread the flour on a plate. Coat the veal with the flour and shake off the excess.
Dip in the egg mixture and then coat with bread crumb mixture, patting with your fingers to make the crumbs stick.
Heat olive oil in a large skillet over a medium/high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry.
Drain veal on a plate lined with paper towels.
Lightly oil a baking pan or shallow baking dish.
Spoon 1/2 c. of the tomatoe sauce into the pan.
Arrange the veal over the sauce, slightly overlapping them.
Sprinkle with 4 tbsp. of the Parmesan cheese.
Cover with the remaining tomato sauce.
Top with the mozzarella slices and the remaining 1/2 c. of Parmesan cheese.
Cover with aluminum foil and bake until heated through, approximately 20 to 30 minutes.
If you want to brown the top, remove the foil and broil for about 3 to 4 minutes.
Makes 4 servings.