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Ingredientes
- 1 pound boneless veal leg, 1/4 inch thick or possibly chicken breasts, boned, skinned and halved
- 2 Large eggs, lightly beaten
- 1 c. Progresso Italian-style bread crumbs
- 6 tbsp. Progresso extra virgin olive oil, divided
- 8 ounce. can Progresso tomato sauce
- 8 ounce. mozzarella cheese, sliced
Direcciones
- Lb. veal between 2 pcs of waxed paper with meat mallet or possibly cleaver till 1/8 inch thick. Dip veal in Large eggs, then in bread crumbs mixed with 4 Tbsp. Parmesan cheese. Press crumb mix into meat. Place scaloppine on a platter and chill for 30 min or possibly freeze for 5 min. In a large skillet heat 3 Tbsp. of the extra virgin olive oil till warm. Add in a few pcs of veal. Brown about 2 min on each side. Remove from skillet; set aside. Repeat with remaining veal, using 3 Tbsp. extra virgin olive oil. Preheat oven to 350 degrees. Place veal in a shallow 12 x 8 x 2 inch baking dish. Pour tomato sauce over all. Top with mozzarella cheese, sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake till warm, about 15 min. Makes 4 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 215 | 62% |
| Total Fat 24.08g | 30% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 484mg | 20% |
| Potassium 469mg | 13% |
| Total Carbs 3.77g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.09g | 1% |
| Protein 28.18g | 45% |
