Serves: 6
Total Calories: 385
1. Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick remove wrap. Repeat with remaining cutlets.
2. Heat oven to 350°F. In pie pan or shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper mix well. Coat each cutlet with flour dip in eggs. Coat with Parmesan cheese mixture.
3. Heat oil in large skillet over medium-high heat until hot. Add cutlets cook 6 to 7 minutes or until golden brown on both sides. Remove from skillet. Arrange cutlets in ungreased 13x9-inch (3-quart) baking dish sprinkle with mushrooms. Spoon spaghetti sauce over mushrooms. Bake at 350°F. for 25 to 30 minutes or until bubbly.
4. Meanwhile, cook vermicelli to desired doneness as directed on package. Drain toss with butter and 1/4 cup Parmesan cheese. Cover to keep warm.
5. Remove baking dish from oven sprinkle veal with mozzarella cheese. Serve veal over vermicelli.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 610 * Calories from Fat: 230 * % Daily Value: Total Fat: 26 g 40% * Saturated Fat: 10 g 50% * Cholesterol: 195 mg 65% * Sodium: 1030 mg 43% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 4 g 16% * Sugars: 2 g * Protein: 46 g * Vitamin A: 20% * Vitamin C: 10% * Calcium: 46% * Iron: 25% * Dietary Exchanges: 3 Starch, 5 Medium-Fat Meat or 3 Carbohydrate, 5 Medium-Fat Meat
This Veal Parmigiana with Vermicelli recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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