Eat– for Good Health

For dinner I’m making Veal Parmesan.  It’s tax season, and my CPA husband works hard.  I make whatever he wants, but I sneak in lower fat ingredients.  A field greens salad is a nice accompaniment.


  • 4  (4-ounce) veal cutlets (about 1/2 inch thick)                               
  • 1/4 cup all-purpose flour                               
  • 1/8 teaspoon black pepper                               
  • 2 large egg whites, lightly beaten                               
  • 1/2 cup Italian-seasoned breadcrumbs                               
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese                               
  • 2 teaspoons                 olive oil                               
  • 2 cups tomato sauce                         
  • Cooking spray                               
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese                               


  1. Preheat oven to 350°.
  2. Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  3. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and pepper in a large bowl. Place the egg whites in a shallow dish. Combine breadcrumbs and Parmesan in a shallow dish.
  4. Dredge veal in flour mixture. Dip each cutlet in egg whites; dredge in breadcrumb mixture.
  5. Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from heat.
  6. Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray. Arrange cutlets in a single layer on top of sauce; spoon the remaining Tomato Sauce over veal. Sprinkle veal with mozzarella. Bake at 350° for 10 minutes

10 thoughts on “Eat– for Good Health

  1. Reba Studebaker

    Huh? A woman can’t be too rich or too thin. Just kidding, men need a little something to grab onto, but don’t go overboard on the pasta, Mary Alice!

  2. Miki Larsen

    On the subject of butts, I might make this recipe with halibut. I have some along with all the other ingredients for Veal Parm.

  3. Kathleen Rowland

    Ha, ha, Miki. You absolutely could make the recipe with halibut, but I’d lose the cheese. Add kalamata olives.

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