Ingredients: |
Ingredients: 6-8 veal cutlets (about 3/4 lb), OR boneless chicken breasts
1 egg
milk
Progresso Italian bread crumbs (about 1 cup)*
2-3 Tbsp butter or olive oil or a mix
6-8 slices mozzarella (about 8 oz)
1 jar your favorite spaghetti sauce (I use Ragu Chunky Tomato, Garlic and Onion)
1 lb cooked pasta (Penne or any other kind)
Freshly grated parmesan cheese
*Variation: stir in freshly grated parmesan cheese with the bread crumbs
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Directions: |
Directions:Put on water for pasta before starting cutlets, so they all finish at the same time. If thick, pound veal cutlets or chicken breasts flat with meat tenderizer and cut into serving size pieces (If you buy the thinly sliced 'cutlets' this is not necessary). Mix egg with a little milk in a bowl. Pour bread crumbs on a plate to cover. Dip veal in egg/milk, mixture, dip both sides in italian bread crumbs to coat.
Method 1: Heat a large nonstick griddle (or skillet) on medium-high, grease with butter or oil. Add breaded meat and brown. After turning lay a slice of mozzarella cheese on top of each cutlet (should melt as the cutlet cooks).
Method 2: grease a large baking sheet. Arrange breaded meat on the sheet. Bake in very hot oven (400), or broil on low, or use convection Roast at 400. Cook until browned on top, flip and cook until browned on the other side and cooked through. Lay cheese on top and broil or roast until melted.
Warm spaghetti sauce in a saucepan over medium heat. Serve one cutlet on top of hot cooked pasta and pour spaghetti sauce over. Top with freshly grated parmesan cheese. |
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