Veal parmigiana iii

1 servings

Ingredients

Quantity Ingredient
1 Egg, lightly beaten
¼ teaspoon Salt
3 tablespoons Cracker crumbs
⅓ cup Grated Parmesan cheese
1 pounds Veal cutlets
2 tablespoons Cooking oil
¼ cup Dry vermouth
1 medium Onion, chopped
1 cup (4 oz.) sliced or shredded
Mozzarella cheese
1 can (9 oz.) tomato sauce
Grind of fresh pepper
⅛ teaspoon Oregano
(4 servings)

Directions

Beat egg with salt in a shallow dish. Combine cracker crumbs and Parmesan cheese on a piece of wax paper. Cut veal into 4 serving pieces. Place each piece between two pieces of wax paper and pound to about ¼ inch thick with the side of a cleaver. Dip veal in egg and then in cracker crumbs. Heat oil in frying pan on cooker. Cook veal in hot oil until golden brown on both sides. Place veal in a baking dish. Add vermouth to frying pan and heat about 1 minute, scraping up the browned bits from bottom of pan. Pour over veal cutlets. Sprinkle onion over meat. Top with Mozzarella cheese.

Spoon tomato sauce over top, and season with pepper and oregano.

Cook, covered, at 90% for 10 to 12 minutes, or until sauce is bubbly and cheese is melted. From: Sandee Eveland Date: 06-19-95 (160) Fido: Recipes

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