Serves: 2
Total Calories: 273
1. Beat egg slightly in shallow bowl. Place bread crumbs in another shallow dish. Dip each cutlet in egg coat with bread crumbs.
2. Heat oil in medium nonstick skillet over medium-high heat until hot. Add cutlets cook on both sides until browned.
3. Reduce heat stir in tomato sauce and Italian seasoning. Cover simmer 12 to 17 minutes or until cutlets are tender. Sprinkle with cheese cover and cook 1 to 2 minutes or until cheese is melted.
Nutrition Information Per Serving: Serving Size: 1/2 of Recipe * Calories: 390 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 200 mg 67% * Sodium: 1050 mg 44% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 36 g * Vitamin A: 30% * Vitamin C: 20% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 4 1/2 Lean Meat, 1/2 Fat or 1 1/2 Carbohydrate, 4 1/2 Lean Meat, 1/2 Fat
This Breaded Veal Cutlets recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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