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Categories:
bread crumbs Parmesan cheese oregano garlic powder veal cutlets flour eggs oil tomatobasil sauce Mozzarella cheese cheese
Viewed: 30 - Published at: 5 years agoIngredients
- 1 qt. dry bread crumbs
- 1 cup KRAFT 100% Shredded Parmesan Cheese
- 4 tsp. dried oregano leaves
- 4 tsp. garlic powder
- 24 each veal cutlets, pounded to 1/4-inch thickness
- 1-1/2 cups flour
- 8 each eggs, lightly beaten
- 1 cup oil
- 1 qt. tomato-basil sauce
- 1 qt. shredded mozzarella cheese
- 1-1/2 cups shredded Asiago cheese
Method
- Mix bread crumbs, Parmesan cheese, oregano and garlic powder; set aside.
- Dredge veal in flour.
- Dip in eggs, then into crumb mixture, turning over to evenly coat both sides.
- Heat oil in large saute pan on medium-high heat.
- Add veal; cook 1 to 2 minutes on each side or until golden brown on both sides.
- (Or, cook on flat-top grill set at 350F.)
- Transfer veal to full hotel pans (or 1 hotel pan for trial recipe); cover with tomato-basil sauce.
- Bake in preheated 325F-convection oven 8 to 10 minutes or until veal is cooked through (internal temperature of 160F).
- Sprinkle with combined remaining cheeses.
- Bake an additional 2 to 3 minutes or until cheeses are melted.
