Ingredients
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1/2 lb veal cutlets, 1/8 to 1/4 inch thick.
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1 tbsp extra virgin olive oil
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2 tbsp Italian-seasoned bread crumbs
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1/4 cup spaghetti sauce
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1/4 cup shredded mozzarella
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2 tsp grated Parmesan cheese
Steps
1
Pound veal cutlets to 1/8″ 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 1/8 teaspoon 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.
Comments
Recipe and image courtesy of the Beef Checkoff.