Veal Parmigiana

Ingredients

1/2 cup Filippo Berio Extra Virgin Olive Oil, divided

2 cloves garlic (or 1 shallot or 2 scallions), minced

1 1/2 tsp dried oregano, divided

1/2 tsp Filippo Berio white wine vinegar

1/4 tsp freshly ground pepper

1 lb veal cutlets, cut in 6 pieces

4 egg whites, beaten

3/4 cup bread crumbs or oat bran

1 onion, sliced

1 can (28 oz) whole tomatoes, drained and chopped

1/4 cup sliced part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

Directions

In glass baking dish, combine 1 tsp olive oil, garlic, 1 tsp oregano, vinegar and pepper. Add veal cutlets; coat with mixture.
Place egg whites in shallow dish; place bread crumbs in separate shallow dish. Dip veal cutlets in egg whites, then in bread crumbs. Refrigerate for 20 minutes.
Preheat oven. Heat remaining oil in large skillet set over medium heat; sauté veal cutlets on both sides for 6 minutes until lightly browned. Place cutlets in glass baking dish. Reduce heat to low; sauté onions in oil remaining in skillet for 10 minutes.
Stir in tomatoes and remaining oregano; pour sauce over cutlets. Top with mozzarella slices and grated Parmesan. Bake for 30 minutes or until cooked through and sauce is bubbling.

Tip: Serve with linguine tossed with oregano and steamed zucchini.

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Veal Parmigiana Recipe