Veal Parmigiana
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We lightened up this classic Italian favourite so that you can have tender veal topped with melted cheese any night of the week.
Ingredients
Olive oil cooking spray
2 spray(s), (5 one second sprays), or enough to coat baking sheet and veal chops
Canned crushed tomatoes
15 oz
Canned tomato paste
2 tbsp(s)
Dried basil
1 tsp(s)
Dried oregano
1 tsp(s)
Uncooked lean veal loin
1 oz, four 4-oz chops, pounded to 1/4-inch thickness each
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
All-purpose flour
3 tbsp(s)
Fat-free skim milk
½ cup(s)
Seasoned breadcrumbs
½ cup(s)
Part-skim mozzarella cheese
½ cup(s), shredded, grated
Grated Parmesan cheese
1 tbsp(s)
Instructions
1
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2
In a medium saucepan, combine tomatoes, tomato paste, basil and oregano. Bring mixture to a boil, reduce heat and simmer 10 minutes.
3
Meanwhile, season both sides of veal with salt and pepper. Place flour in a shallow dish, add veal and turn to coat both sides. Dip flour-coated veal into milk and then into bread crumbs and turn to coat both sides.
4
Transfer veal to prepared baking sheet and lightly coat with cooking spray; bake for 5 minutes. Top each chop with 1/3 cup of tomato sauce; then top each with 2 tablespoons of mozzarella cheese and 3/4 teaspoon of parmesan cheese. Bake until cheese is golden and bubbly, about 10 minutes more. Serve veal with extra sauce on the side. Yields 1 chop and about 1/4 cup of sauce per serving.
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