Italian

Veal Parmesan

US Copy write # TXu 1-354-553

1-Cup            Olive oil                        

5-slices         Mozzarella cheese

1-cup            Parmesan cheese         

1-cup            Italian bread crumbs

3                  Eggs                              

1 tsp.           Salt

1 tsp.           Pepper                           

1 tsp.           Garlic

1 tbsp.         Worcestershire Sauce   

4                 Veal Cutlets or Cube Steaks

4-cups         Meatless Heavenly Spaghetti Sauce

Preheat oven at 375 degrees. Mix Parmesan cheese and bread crumbs together on a plate. Mix eggs and Worcestershire sauce, Salt and Pepper in a wide based bowl and whip until smooth. Sprinkle meat with granulated Garlic. Heat oil in 12-inch fry pan on medium high (7). Dip steaks into egg mixture and roll in bread crumb/parmesan mixture. Put in hot oil and cook until brown (about 3 minutes on each side). Set aside on plate. Spray Lasagna pan and Cover bottom of pan with Spaghetti sauce, place cutlets side by side on sauce, place a slice of mozzarella cheese over each cutlet, cover with the rest of the sauce, cover the sauce with the rest of the bread crumb/parmesan mixture. Bake in oven for 45 minutes or until bread/parmesan topping is lightly browned. Serves 4-6

Serve sauce over Rice or spaghetti with Meat on the side

Serve with:

Salad, Garlic Bread

Milk, Water or Red Wine

Vitamins

Olive Oil                      E, Polyphenol

Parmesan cheese          A, B 12, D, Calcium, Selenium, Riboflavin

Mozzarella Cheese        A, B 12, D, Calcium, Selenium, Riboflavin

Eggs                            A, B 6, B 12, D, Zinc

Spaghetti Sauce           B 9, C, Potassium, Niacin, Riboflavin, Sulfur, Quercetin

Cube Steaks                 A, B 3, B 12, Iron

Veal Cutlets                 A, B 3, B 12, Iron

Beef

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by Frances M. McCrory-Meservy