Total preparation and cooking time: 35 minutes
8 ounces veal leg cutlets, cut 1/8 to 1/4 inch thick
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 egg, beaten 2 teaspoons olive oil
1/3 cup shredded mozzarella cheese
1 teaspoon olive oil
2 tablespoons chopped onion
1 small clove garlic, crushed
8 ounces plum tomatoes, peeled, seeded, chopped
1/8 teaspoon salt
1/8 teaspoon sugar
Dash ground nutmeg
1-1/2 teaspoons chopped fresh basil
......... or 1/2 teaspoon dried basil leaves
1-1/2 teaspoons grated Parmesan cheese
1. Prepare sauce. In small nonstick skillet,
heat oil over medium heat until hot.
Add onion and garlic; cook and stir
3 to 4 minutes or until crisp-tender.
Add tomatoes, salt, sugar, nutmeg and pepper;
cook over medium heat 5 minutes or until
thickened, stirring frequently.
Stir in basil and Parmesan cheese.
Cover and set aside.
2. Pound veal cutlets to 1/8-inch thickness, if necessary.
Combine bread crumbs and 2 tablespoons Parmesan cheese.
Dip cutlets in egg, then into crumb mixture to coat
both sides evenly and thoroughly.
3. In large nonstick skillet, heat 2 teaspoons oil
over medium heat until hot.
Add cutlets; cook 3 to 4 minutes or until browned
and cooked through, turning once.
Spoon an equal amount of sauce over each cutlet;
top with equal amounts of mozzarella cheese.
Reduce heat to low; cover and cook
3 to 5 minutes or until cheese melts.
Makes 2 servings (serving size: 1/2 of recipe).
To serve 4, double all ingredients. Prepare sauce in medium nonstick skillet.
Cook cutlets (two at a time) as directed above.
Nutrition information per serving: 432 calories; 42 g protein;
20 g carbohydrate; 20 g fat; 3 mg iron; 580 mg sodium; 264 mg cholesterol.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.