|
Parmesan has actually become more of a style of meat preparation than a dish that uses Parmesan cheese. Originally, you would dip the meat in beaten eggs, then in a mixture of bread crumbs and Parmesan cheese. Americans have altered this style, and often dip the meat in eggs, then a mixture of bread crumbs and flour, and then top the cooked meat with mozzerella. If you'd like to use Parmesan, I'd suggest replacing the all-purpose flour with freshly grated Parmesan cheese.
|
Instructions
Cut meat into six pieces. pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the parmesan cheesein a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture; refrigerate for 20 minutes. Heat oil in a large skillet; brown meat on both sides. Place in a greased 13x9x2-inch pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining sauce. Bake uncovered at 350°F for 30 minutes oruntil meat is tender. Sever over noodles.
Similar Recipes
elk parmesan