Sunday we had a discussion about veal. I said it was beef, but they wanted to know why it's not dark like beef. They said it looks like pork, but doesn't taste like pork. Hmm, "What's veal Mom?" 1 lb. thin veal cutlets
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
1 egg, beaten
1/2 c. chopped onion
1 sm. jar spaghetti sauce
1 pkg. shredded Mozzarella cheese
2 tbsp. Parmesan cheese
2 tbsp. chopped parsley
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
1 egg, beaten
1/2 c. chopped onion
1 sm. jar spaghetti sauce
1 pkg. shredded Mozzarella cheese
2 tbsp. Parmesan cheese
2 tbsp. chopped parsley
Mix bread crumbs and Parmesan cheese. Dip each piece of veal in egg and then coat with crumb mixture. Spread onions in bottom of 9 x 12 inch Pyrex dish. Arrange veal over onions. Preheat microwave/convection oven to 300 degrees. Put dish on lowest rack and cook 12 to 15 minutes. Pour sauce over veal and sprinkle on Mozzarella. Cook 5 more minutes. Sprinkle on Parmesan and parsley; serve.
For conventional oven, bake at 325 degrees for 30 minutes. Add sauce and cheese. Bake 5 more minutes.
No comments:
Post a Comment