Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.
SAVE ON THIS RECIPE!
When you have more time than money, buy veal round steak instead of the pricier veal for scallopini. Cut steak into 12 pieces, then flatten the pieces between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness. No meat mallet? Try using a small cast-iron skillet.
For Chicken Parmigiana, just use 8 boneless skinless chicken breast halves (about 2 pounds) for the veal. Flatten chicken between sheets of plastic wrap or waxed paper to 1/4-inch thickness.
For Eggplant Parmigiana, use 2 small unpeeled eggplants (about 1 pound each). Cut each eggplant into 1/4-inch slices.
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