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INGREDIENTS:
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1/2 lb veal leg cutlets, 1/8” to 1/4” thick
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1 tablespoon extra olive oil
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2 tablespoons Italian-seasoned dry bread crumbs
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1/4 cup prepared marinara sauce
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1/4 cup shredded mozzarella cheese
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2 teaspoons grated Parmesan cheese |
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HOW TO PREPARE:
Step 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.
Step 2: Place cutlets in skillet. Cook 2 minutes and turn. Season with 1/8 tsp salt and top each with sauce and mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.
Step 3: Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.
| Prep Time:
5 minutes |
| Cook Time:
10 minutes |
| Servings:
2. |
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