1. Pound veal cutlets to 1/8″ thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.

2. Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8 teaspoon salt and top each with sauce and Mozzarella cheese. Cover and continue cooking 1 to 2 minutes for medium doneness. Do not overcook.

3. Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta, if desired.

4.00 avg. rating (81% score) - 3 votes

Nutrition information per serving: 268 calories; 12 g fat (2 g saturated fat; 4 g monounsaturated fat); 91 mg cholesterol; 606 mg sodium; 10 g carbohydrate; 1.2 g fiber; 29 g protein; 10.3 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.4 mg iron; 12.7 mcg selenium; 3.0 mg zinc. This recipe is an excellent source of protein, niacin and zinc; and a good source of vitamin B6, vitamin B12 and selenium.

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