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Veal Parmigiano Rigazzi's

YIELD: 4 SERVINGS

1/2 pound ground beef

1 (33-ounce) jar Rigazzi's pasta sauce (see note)

1/3 cup milk

1 egg

4 (4-ounce) veal cutlets (see note)1/2 cup all-purpose flour

1 cup Italian-seasoned bread crumbs

6 tablespoons olive oil

8 slices provel cheese

1/4 cup Parmesan cheese

1. In a medium saucepan, cook ground beef until browned, stirring to break it up; drain. Add pasta sauce and simmer until warm.

2. Preheat oven to 325 degrees. In bowl, blend together milk and egg. Dust veal cutlets with flour, then dip into egg mixture. Cover with bread crumbs, patting to hold firmly.

3. In a sauté pan over medium heat, warm oil for 2 minutes. Add breaded veal. Cook 3 minutes on each side or until outside is crispy.

4. Coat the bottom of a small jellyroll pan with about 3/4 cup of the meat sauce. Arrange sautéed cutlets over sauce. Top each cutlet with 2 slices of provel. Cover with remaining meat sauce; sprinkle with Parmesan. Bake until cheese is melted, about 10 minutes. Serve immediately.

Per serving: 1,022 calories; 58g fat (51 percent calories from fat); 19g saturated fat; 214mg cholesterol; 59g protein; 66g carbohydrate; 24g sugar; 7.5g fiber; 2,358mg sodium; 650mg calcium; 1,223mg potassium.

Note: Rigazzi's Sauce can be found at Dierbergs or Schnucks stores. If desired, substitute another bottled pasta sauce. You can use frozen 4-ounce hamburger patties (do not thaw) in place of the veal.