Thursday, December 18, 2008

Skillet Veal Parmigiano


4 veal steaks, fresh
2 tablespoons extra virgin olive oil
2 eggs
Italian bread crumbs
Salt, pepper and garlic powder
1 8-ounce can tomato sauce
3 tablespoons Parmesan cheese
1/2 cup shredded mozzarella cheese


Whip eggs. Dip steaks into eggs and then bread crumbs. Heat olive oil in a large skillet and fry veal on both sides until brown. Pour tomato sauce over meat; add spices and Parmesan. Cover and simmer for 10 minutes. Sprinkle mozzarella and oregano over meat and cook until cheese melts.

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