Ingredients: |
Ingredients: 1 1/2 cups dry, Italian style breadcrumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon of each minced fresh parsley and basil
1 teaspoon of salt
1/2 teaspoon of ground black pepper
2 large eggs
1 teaspoon of water
1/2 cup of all-purpose flour
8 veal scallops
1/3 cup of olive oil
1 1/2 cups of tomato sauce
8 slices of mozzarella cheese
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Directions: |
Directions:Position a rack in the center of the oven, and Preheat the oven to 350º F.
In a shallow pie plate, combine the breadcrumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper, and set aside.
In a shallow bowl, whisk the eggs and water, and set aside.
On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make the crumbs adhere.
Heat olive oil in a large skillet over medium-high heat. Add the veal and sauté until lightly browned (about 2 to 3 minutes). Using tongs, turn the cutlets and cook (about 2 to 3 minutes) more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
Lightly oil a shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake or 20 to 30 minutes, or until heated through. If you wish to brown the top, remove the foil and run the dish briefly under a broiler. |
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