* Roma Tomato Sauce (see link in the Try This to the left) or your favorite Italian tomato sauce
1 pound Veal Round for Scaloppini, 1/4-inch thick
1/4 cup flour
1/4 tsp. each salt and pepper
2 eggs, beaten
2/3 cup dry bread crumbs
2/3 cup plus 1/4 cup fresh grated parmesan cheese
2 tablespoons olive oil
4 ounces (4 thin slices) mozzarella cheese
6 ounces dried angel hair pasta
Heat oven to 400 degrees F. Heat tomato sauce. Turn veal in flour seasoned with salt and pepper in a shallow pan or shake in a plastic bag. Dip floured scallops in egg to moisten entire surface. Turn scallops in bread crumbs mixed with 1/3 cup parmesan cheese in a shallow pan to coat well.
Heat a 12-inch skillet over Medium-High heat. Add 1 tablespoon oil to warm skillet. Cook half the veal for 1 1/2 minutes per side, turning once. Add 1 tablespoon oil and repeat with remaining veal.
Arrange browned veal flat in a 7 x 11 x 2-inch ungreased baking dish. Top each scallop with a slice of mozzarella. Spoon half the tomato sauce over veal and cheese. Sprinkle with 1/4 cup parmesan.
Bake uncovered 8 to 10 minutes until cheese melts. Meanwhile, boil pasta in a 3 to 4 quart stock pot 5 minutes and drain. Serve veal over or with pasta and remaining sauce, as desired.
No Nutritional Information Available
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