Fast veal Parmigiana Recipe

• 300 g veal cutlets (2 cutlets)
• 2 tbs Italian seasoned* dry breadcrumbs
• 1 tbs olive oil
• ¼ cup chopped tomatoes from a can
• A pinch of dry oregano, dry basil and salt
• ¼ cup Mozzarella cheese, shredded
• 2 tsp Parmesan cheese, grated
• Italian seasoned dry breadcrumbs:
• 2 tbs dry bread crumbs
• ¼ tsp dry oregano
• ¼ tsp dry basil
• ¼ tsp sea salt
• ¼ tsp black pepper
• A pinch of granulated garlic

Directions

1.

Pound veal cutlets to ⅛" thickness, if necessary. Dip cutlets into bread crumbs, coating both sides.

2.

In large skillet, heat oil over medium heat until hot. Place cutlets in skillet; cook 2 minutes. Turn and cook for 1 minute.

3.

Top each cutlet with chopped tomatoes, sprinkle with oregano, basil and salt; place mozzarella cheese on top. Cover and continue cooking 1 - 2 minutes for medium doneness. Do not overcook.

4.

Remove from skillet; sprinkle with Parmesan cheese. Serve with pasta and green salad.