New Basics Veal Parmigiana

Name: New Basics Veal Parmigiana
Yield: 4 portions
Ingredients: 8 fresh basil leaves; 4 tablespoons Basil Pesto; 12 ounces Brie cheese, rind removed, cut into 4 slices (see Note); 1 tablespoon unsalted butter; 2 cups New Basic Tomato Sauce, heated; ½ cup freshly grated Parmesan cheese; 1 tablespoon olive oil; 4 boneless veal cutlets (approximately 4 ounces each); ½ cup seasoned bread crumbs

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This veal dish was the first taste of Italian food for many of us, that is, besides spaghetti. We’ve made it our own with a little pesto, a very fresh-tasting tomato sauce, and Brie.

Ingredients

4 boneless veal cutlets (approximately 4 ounces each)
½ cup seasoned bread crumbs
½

Main course

Method

Preheat the broiler.
Lay the veal between two pieces of waxed paper and flatten each cutlet with the flat end of a meat pounder until thin.
Combine the bread crumbs and Parmesan in a flat dish, and stir well. Coat the veal with the mixture.
Heat the olive oil and butter in a large skillet, and sauté the veal for 2 minutes on each side.