Veal Parmigiana

 

1

egg

2

tablespoons water

2/3

cup Progresso® dry bread crumbs (any flavor)

1/3

cup grated Parmesan cheese

1 1/2

pounds veal for scallopini

1/4

cup olive or vegetable oil

2

cups tomato pasta sauce (any variety)

2

cups shredded mozzarella cheese (8 ounces)

• 1 Heat oven to 350°F.
• 2 Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
• 3 Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
• 4 Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
• 5 Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.