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Healthy Cooking Guide
Yield: 4 servings
⁄
cup evaporated skim milk, divided
2
3
⁄
cup grated Parmesan cheese, divided
3
4
⁄
cup flour
1
4
⁄
teaspoon salt-free Italian herb seasoning, or to taste
1
2
⁄
teaspoon freshly ground pepper
1
4
2 tablespoons olive oil
4 boneless veal steaks, about
⁄
cup chopped onion
1
2
1 can (8 ounces) no-salt-added tomato sauce
Preheat covered skillet to 350°F (175°C).
Pour
⁄
cup skim milk on shallow plate. In shallow bowl or round
1
3
cake pan, whisk together
pepper. Dip veal in milk, letting excess drip off; dredge in flour mixture
to coat both sides. Let stand on waxed-paper-lined plate until all are
coated.
Add oil to skillet, coating surface. Place veal in hot skillet in single
layer; immediately sprinkle onion around and on meat. Cover; reduce
heat to 225°F (105°C) and bake 15 minutes.
Meanwhile, in small bowl, whisk together remaining
tomato sauce and remaining
and bake 10 to 15 minutes until tender.
1 serving contains:
Cal
Prot
639
70.9 g
⁄
-inch thick, 6 to 8 ounces each
1
2
⁄
cup Parmesan cheese, flour, herbs and
1
4
⁄
cup cheese. Spoon over meat; cover
1
2
Fat
Carb
30.3 g
17.4 g
Veal Parmesan
Fiber
Chol
1.42 g
272 mg
24
⁄
cup milk,
1
3
Sodium
562 mg
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