Veal Parmigiano
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Suggest a better descriptionINGREDIENTS
- 1/2 c Corn flakes ; crushed
- 1 lb Veal cutlets
- 1/4 c Parmesan cheese ; grated
- 2 sl Mozzarella cheese ; thinly sliced
- 1 8 oz. cn Tomato sauce
- 1/2 ts Sugar
- 1/2 ts Dried Oregano
- 3 tb Butter
- 1 Dash onion salt
- 1 Egg ; slightly beaten
INSTRUCTIONS
Preheat your oven at 400 degrees. Melt butter in a 10x6x1 1/2 inch baking dish. Combine corn flake crumbs, Parmesan cheese, salt and pepper. Cut meat in seving pieces. Dip meat in egg, then in crumb mixture. Place in baking dish. Bake for about 20 minutes. Turn meat and bake on other side until brown and tender, usually 15 to 20 minutes. Meanwhile, combine sauce and rest of ingredients in saucepan. Heat to boiling point stirring frequently. Pour over meat, top with Mozzarella cheese and return to oven long enough to melt the cheese. Randy Rigg
NOTES
Katerinaquinn
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (212g) | ||
| Recipe Makes: 4 | ||
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| Calories: 402 | ||
| Calories from Fat: 263 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 29.2g | 39 % | |
| Saturated Fat 14.2g | 71 % | |
| Monounsaturated Fat 11.5g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 165.6mg | 51 % | |
| Sodium 587.6mg | 20 % | |
| Potassium 543.6mg | 14 % | |
| Total Carbohydrate 8.3g | 2 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 7.3g | ||
| Protein 26.2g | 37 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 402
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