6

Veal Parmigiana

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
We lightened up this classic Italian favorite so that you can enjoy tender veal topped with melted cheese any night of the week.
Ingredients

olive oil cooking spray

2 spray(s)

canned crushed tomatoes

15 oz

canned tomato paste

2 Tbsp

dried basil

1 tsp

dried oregano

1 tsp

uncooked lean veal loin

1 pound(s), four 4-oz chops, pounded to 1/4-inch thickness

table salt

tsp, or to taste

black pepper

tsp, or to taste

all-purpose flour

3 Tbsp

fat free skim milk

½ cup(s)

seasoned breadcrumbs

½ cup(s)

part-skim mozzarella cheese

½ cup(s), shredded

grated Parmesan cheese

1 Tbsp

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. Place milk and bread crumbs in separate shallow bowls. 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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