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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 3/4 cup breadcrumbs
- 1/2 cup Parmesan cheese divided
- 1 tbsp fresh parsley chopped
- 2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 lb veal sliced 1/4-inch thick
- 1/2 cup all purpose flour
- 2 eggs slightly beaten
- 2 tbsp olive or vegetable oil
- 2 tbsp butter or margarine
- 1 jar Franceso Rinaldi Tomato & Basil Pasta Sauce
- 8 oz mozzarella cheese sliced
- Preheat oven to 350°F
- In pie pan or shallow dish, combine breadcrumbs, ¼ cup Parmesan cheese, parsley, Italian seasoning and pepper; set aside.
- Cut veal into cutlets and pound slightly. Coat each cutlet with flour; dip in beaten eggs and coat with breadcrumb/cheese mixture.
- In large skillet, heat oil and butter over medium heat. Fry cutlets until golden brown, about 6-7 minutes. Remove from skillet.
- Spread ½ cup pasta sauce in bottom of ungreased 13 x 9-inch (3 quart) baking dish. Arrange veal over sauce and spoon additional sauce over. Sprinkle with remaining Parmesan cheese.
- Bake for 15-20 minutes. Remove from oven and top with sliced mozzarella cheese. Return to oven and bake an additional 5 minutes. Serve immediately.
