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| VEAL PARMIGIANA | |
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1 egg, lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup soft breadcrumbs 1 tablespoon grated Parmesan cheese 1 pound thin veal cutlets, cut into 6 pieces Vegetable cooking spray 1 (8-ounce) can tomato sauce 2 (1-ounce) slices part-skim mozzarella cheese Combine egg, salt, and pepper; beat with a wire whisk until blended. Combine breadcrumbs and Parmesan cheese in a shallow dish, stirring well. Dip veal into egg mixture, and dredge in breadcrumb mixture. Cook veal over medium heat in a large skillet coated with cooking spray until lightly browned on both sides. Transfer veal to a shallow baking dish coated with cooking spray. Pour tomato sauce over veal. Bake in a preheated 350°F oven for 15 minutes. Top with cheese slices, and bake for an additional 5 minutes. Serve immediately. Servings: 6 Nutrition (per serving): 157 calories, 5.3g total fat, 101mg cholesterol, 571.3mg sodium, 442.7mg potassium, 5.9g carbohydrates, less than 1g fiber, 2.2g sugar, 20.7g protein, 232.1IU Vitamin A, 1.4mg iron, 2.9mg Vitamin C, 2.9IU Vitamin D, 2.3g saturated fat, less than 1g polyunsaturated fat, 2.2g sugar, 105.4mg calcium. Submitted by: Vincent Shenko | |
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