Veal Parmigiana
Smothered in marinara sauce and topped with mozzarella cheese, this Italian-restaurant favorite is easy to make at home. For a lower-fat take on this classic, substitute 1½ pounds skinless, boneless chicken breast halves for the veal.
Ingredients
6 Main-Dish Servings
- 1 cup plain dried bread crumbs
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 large egg
- 2 tablespoons water
- 6 veal cutlets 1½ pounds
- 3 tablespoons olive oil
- 2 cups homemade marinara sauce or bottled marinara sauce
- ¼ cup freshly grated parmesan cheese
- 4 ounces part-skim mozzarella cheese shredded (1 cup)
Instructions
- On waxed paper, combine bread crumbs, salt, and pepper.
- In pie plate, beat egg and water.
- Dip cutlets in egg mixture, then in bread crumbs; repeat to coat each cutlet twice.
- In 12-inch skillet, heat oil over medium heat.
- Add cutlets, a few at a time, and cook until browned, about 5 minutes per side, using tongs to transfer cutlets to platter as they are browned.
- Return cutlets to skillet.
- Spoon marinara sauce evenly over cutlets.
- Sprinkle with Parmesan and top with mozzarella.
- Reduce heat to low; cover and cook just until cheese has melted, about 5 minutes.
Nutritional Information
Calories: 375 kcal
