>From the Betty Crocker website... ~~~~~
Veal Parmigiana Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too. Prep Time:15 min Start to Finish:50 min Makes:6 servings 1egg 2tablespoons water 2/3cup Progresso® dry bread crumbs (any flavor) 1/3cup grated Parmesan cheese 1 1/2pounds veal for scallopini 1/4cup olive or vegetable oil 2cups tomato pasta sauce (any variety) 2cups shredded mozzarella cheese (8 ounces) Heat oven to 350°F. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary. Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups..yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups..yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
