Veal Parmigiana

Mama mia- this tastes just like what Mama used to make! It's so easy, you can even use skinned and boned chicken breast halves instead of veal, if you'd like!

Serves: 4

Cooking Time: 15 min

Ingredients

• 1 pound veal cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter, melted and divided
• 2 (8-ounce) cans tomato sauce with roasted garlic
• 1 (8-ounce) package sliced mozzarella cheese
• Grated Parmesan cheese

Instructions

1. Place veal between 2 sheets of heavy- duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper, and dredge in flour.
   
   
2. Brown half of veal in 2 tablespoons butter in a large skillet over medium- high heat 3 minutes on each side. Remove veal, reserving drippings in skillet. Place veal in a lightly greased 9 x 13-inch broiler-proof baking dish. Repeat procedure with remaining veal and 2 tablespoons butter, reserving drippings in skillet. Add tomato sauce to drippings in skillet; stir well. Bring to a boil over medium heat, stirring occasionally
   
   
3. Meanwhile, place cheese slices on ,veal, and preheat the broiler. Broil veal 5-1/2-inches from heat 1 minute or until cheese melts. Spoon sauce over veal, and sprinkle with Parmesan cheese. Serve immediately.