Fast Veal Parmigiana

Yield: Makes 2 servings

Preparation Time: and Cooking Time: 15 min

Ingredients

1/2 pound veal leg cutlets, 1/8 to 1/4- inch thick

1 Tablespoon olive oil

2 Tablespoons Italian seasoned dry bread crumbs

1/8 teaspoon salt

1/4 cup prepared spaghetti sauce

1/4 cup shredded mozzarella cheese

2 teaspoons grated Parmesan cheese

Nutrition Facts

Yield: Makes 2 servings

Approximate Nutrient Content per serving:

Calories: 268

Calories From Fat: 108

Total Fat: 12g

Saturated Fat: 2g

Cholesterol: 91mg

Sodium: 606mg

Total Carbohydrates: 10g

Dietary Fiber: 1.2g

Protein: 29g

This recipe is an excellent source of protein, niacin and zinc; and a good source of vitamin B6, vitamin B12 and selenium.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Pound veal cutlets to 1/8- inch thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.

2. Place cutlets in skillet; cook 2 minutes. Turn; season with salt and top each with sauce and mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.

3. Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.

Recipes and Images provided by The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

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