| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Veal cutlets, cut 1/4 in. thick or less |
| 1/4 |
c |
Flour |
| 2 |
|
Eggs, beaten |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Milk |
| 1/2 |
c |
Dry breadcrumbs |
| 1/3 |
c |
Olive oil |
| 14 |
oz |
Can tomatoe sauce |
| 3/4 |
c |
Water |
| 3 |
tb |
Olive oil |
| 6 |
|
Thin slices mozzarella |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in flour
mixture, then milk, then breadcrumbs.
Combine 1/3 cup olive oil, tomatoe sauce and water in saucepan. Heat.
Quickly brown cutlets in the 3 tablespoons olive oil. Place in a single
layer in baking pan. Pour tomatoe mixture over. Put mozzarella slices
over. Sprinkle with parmesan. Bake at 350F for 20 to 25 minutes.
Bon appetit Heather
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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