November 30, 2016 – Weeknight Dinners Veal Cutlet Alla Parmigiana Print Recipe Votes: 1 Rating: 5 You: Rate this recipe! Course Main Dish Ingredient List Veal Prep Time 15 minutes Cook Time 30 minutes Servings MetricUS Imperial Course Main Dish Ingredient List Veal Prep Time 15 minutes Cook Time 30 minutes Servings MetricUS Imperial Votes: 1 Rating: 5 You: Rate this recipe! Ingredients 3/4 cup breadcrumbs1/2 cup Parmesan cheese divided 1 tbsp fresh parsley chopped2 tsp Italian seasoning1/4 tsp black pepper1 lb veal sliced 1/4-inch thick 1/2 cup all purpose flour2 eggs slightly beaten 2 tbsp olive or vegetable oil2 tbsp butter or margarine1 jar Franceso Rinaldi Tomato & Basil Pasta Sauce8 oz mozzarella cheese sliced Instructions 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.