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

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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

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