VEAL CUTLET PARMESAN

VEAL CUTLET PARMESAN image

Yield 6 servings

Number Of Ingredients 15

1 egg
1/2 c. freshly grated Parmesan cheese
1/2 c. seasoned dry bread crumbs
6 scallops, pounded veal
1/4 c. vegetable oil
3 tbsp. vegetable oil
1 med. minced onion
1 med. clove minced garlic
1 (15 oz.) can tomato sauce
1/4 c. water
1 tbsp. crumbled dried parsley
1 tsp. crumbled dried oregano
1/8 tsp. freshly ground pepper
8 oz. sliced mozzarella cheese
Freshly grated Parmesan cheese

Steps:

Beat egg in shallow dish. Combine 1/2 cup Parmesan and bread crumbs in another shallow dish. Dip veal in egg and then in crumb mixture to coat. Heat 1/4 cup oil in large skillet over medium-high heat. Saute veal until just browned, about 45 seconds on each side. Drain on paper towels. Set aside. Heat remaining 3 tablespoons oil in medium saucepan over medium heat. Saute onion and garlic until soft, about 7 minutes. Add tomato sauce, water, parsley, oregano and pepper. Reduce heat to low, cover and simmer sauce for 10 minutes, stirring occasionally. Preheat oven to 350 degrees. Spoon half of sauce into 9 x 13 inch ovenproof glass baking dish. Arrange veal over sauce. Top each veal scallop with mozzarella. Pour remaining sauce over. Bake until bubbly, about 25 minutes. Serve immediately. Pass Parmesan separately.