- Total Time
We lightened up this classic Italian favorite so that you can enjoy tender veal topped with melted cheese any night of the week.
olive oil cooking spray2 spray(s)
canned crushed tomatoes15 oz
canned tomato paste2 Tbsp
dried basil1 tsp
dried oregano1 tsp
uncooked lean veal loin1 pound(s), four 4-oz chops, pounded to 1/4-inch thickness
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
all-purpose flour3 Tbsp
fat free skim milk½ cup(s)
seasoned breadcrumbs½ cup(s)
part-skim mozzarella cheese½ cup(s), shredded
grated Parmesan cheese1 Tbsp
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- In a medium saucepan, combine tomatoes, tomato paste, basil and oregano. Bring mixture to a boil, reduce heat and simmer 10 minutes.
- 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.
- 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.