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Veal Parmigiana



Combine the first 8 ingredients together in pot. Bring sauce to boil, lower heat and simmer for 20 minutes. Dip each veal cutlet in eggs and bread with bread crumbs. Set aside onto a sheet of wax paper. Sprinkle each cutlet with garlic powder, salt, and pepper. Cover bottom of a 10 inch frying pan with olive oil. Brown each cutlet in open pan and sprinkle with Marsala wine.
Transfer to a baking dish. Place Mozzarella cheese on each cutlet and cover with sauce. Bake at 400° F. until the cheese starts to melt. Remove and serve with hot cooked pasta and the hot simmered sauce mixture.

Serves 6

Calories per serving: 664
Fat per serving: 21.0

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