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    Click here for a "text only" printer friendly version.
    Veal Parmigiana

    Sauce:
    1 can (6 ounces) tomato paste
    1 cup (1 tomato paste can) water
    1 tablespoon brown sugar
    1 teaspoon Worcestershire sauce
    1 teaspoon McCormick Season-All Seasoned Salt
    1/2 teaspoon McCormick Italian Seasoning
    1/4 teaspoon McCormick Oregano Leaves
    1/8 teaspoon McCormick Garlic Powder

    2 eggs
    1 teaspoon McCormick Season-All Seasoned Salt
    1/4 teaspoon McCormick Ground Black Pepper
    1 cup dry bread crumbs
    2 pounds veal cutlets, 16 pieces cut 1/2-inch thick
    1/2 cup olive oil
    1/4 cup grated Parmesan cheese
    1/2 pound mozzarella cheese, sliced


    Place sauce ingredients in small saucepan and stir to mix. Cook over medium heat, stirring, until slightly thickened. Set aside.

    Place eggs in shallow dish, add seasoned salt and pepper, and beat lightly.

    Place bread crumbs in separate shallow dish or on large piece of wax paper.

    Dip cutlets into egg mixture and allow excess egg to drip off. Coat on all sides in bread crumbs.

    Heat oil in large skillet over medium heat and brown cutlets, a few at a time, on both sides.

    Place cutlets in 13x8x2-inch baking pan and pour reserved sauce over. Sprinkle with Parmesan cheese.

    Cover and bake in 350 F oven 30 minutes or until meat is tender.

    Uncover meat and place slices of mozzarella cheese over cutlets. Bake, uncovered, just until cheese melts, about 5 minutes.

    Makes 8 servings, 2 cutlets each

    This recipe created by McCormick, Inc.

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