| | Veal Parmigiana with Fresh Tomatoes Egg substitute equivalent to 1 egg
1 tablespoon of skim milk
1/3 cup of plain dry bread crumbs
1/3 cup of grated Parmesan cheese
4 tenderized veal cutlets, about 12 ounces total, cut 1/4 inch thick
Vegetable oil cooking spray
4 large or 8 small tomato slices
1 tablespoon of fresh snipped oregano or 1 teaspoon of dried oregano, crushed
1/4 teaspoon of black pepper
2 slices of part skim mozzarella cheese, halved |
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In a shallow bowl, combine the egg substitute and skim milk. In another shallow bowl, combine the bread crumbs and Parmesan cheese. Dip each piece of veal in egg mixture, then coat with bread crumb mixture and shake off excess. Set aside. Spray a large skillet with vegetable oil. Place over medium high heat. Place the veal in hot skillet and cook for 2 minutes. Turn and cook for 2 minutes more or until veal is tender. Transfer the veal to a broiler proof serving platter or casserole. Preheat broiler. Arrange tomato slices over veal. Sprinkle with oregano and pepper. top each cutlet with a pieces of mozzarella cheese. Broil 3 to 4 inches from heat about 1 minute or until the cheese melts. Serves 4
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