Fast Veal Parmigiana

Fast Veal Parmigiana

Fast Veal Parmigiana can be prepped, cooked, and plated in 15 minutes flat. How can you pass up an easy recipe like that? It’s the perfect solution to those busy weeknights when dinner is the last thing on your mind.
Many veal dishes require you to start by pounding the veal. You may realize that some slices may already be thin and want to skip this step, as long as the veal is of even thickness there is no need to pound. The only thing that happens when you don’t pound veal, is it shrinks in the pan more. No big deal! Remember to get the pan hot before beginning, and don’t overcook those cutlets! Serve with a side of garlic bread, salad, and Roasted or sautéed Veggies.
Tomorrow, serve up left overs in sandwich form like our recipe for a Parm sub here!

Nutritional Information Per Serving

268
Calories

29g
Protein

12g
Fat

2g
Saturated Fat

606mg
Sodium

10g
Carbohydrates

91mg
Cholesterol

4g
Monounsaturated Fat

1.2g
Fiber

0.3mg
Vitamin B6

1.0mcg
Vitamin B12

1.4mg
Iron

10.3mg
Niacin

12.7mcg
Selenium

3.0mg
Zinc

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Serves:
2

Ingredients

  • 1/2 pound veal leg cutlets, 1/8” to 1/4” thick
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Italian seasoned dry bread crumbs
  • 1/4 cup prepared spaghetti sauce
  • 1/4 cup shredded Mozzarella cheese
  • 2 teaspoons grated Parmesan cheese

Instructions

  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.

Recipe Video