INGREDIENTS

INSTRUCTIONS

Position a rack in the center of the oven. Preheat the oven to 350 degrees.
Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt
and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and
water. Set aside. On a plate, spread the all-purpose flour. Coat the veal
scallops with the flour and shake off the excess. Dip in the egg mixture
and then coat with the bread crumb mixture, patting with your fingers to
make the crumbs adhere.
Heat olive oil in a large skillet over 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. Remove veal scallops to a plate and blot with paper towels.
Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup
of the tomato sauce. Arrange the veal scallops over the sauce, slightly
overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover
with the remaining tomato sauce. Top with the mozzarella slices and the
remaining Parmesan cheese. Cover the pan with aluminum foil and bake until
heated through, 20 to 30 minutes. If you wish to brown the top, remove the
foil and run the dish briefly under a broiler.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 3996 Calories (kcal); 306g Total Fat; (68% calories from fat);
218g Protein; 98g Carbohydrate; 1185mg Cholesterol; 8233mg Sodium Food
Exchanges: 3 Grain(Starch); 29 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 44
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9318
Converted by MM_Buster v2.0n.

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