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100 g veal cutlet
1 serving Melba toast crumbs
1 recipe marinara sauce (page 48)
1 tbsp finely minced onion
1 clove of garlic crushed and minced
¼ tsp dried basil
⅛ tsp dried oregano
Pinch of marjoram
Salt and pepper to taste
1
Mix Melba toast crumbs with dry spices.
2
Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture.
3
Fry on high heat without oil.
4
Top with marinara sauce and bake in 350 degree oven for 20 minutes.
5
Add a little water to the bottom of the pan if necessary.
6
Garnish with fresh basil, parsley, leftover Melba spice mixture and salt and pepper to taste.
7
Makes 1 serving (1 protein, 1 fruit or vegetable, 1 Melba toast)
8
Phase 3 modifications: Top with provolone or mozzarella cheese and baste with olive oil. Enjoy with freshly grated parmesan or sautéed mushrooms.
Ingredients
100 g veal cutlet
1 serving Melba toast crumbs
1 recipe marinara sauce (page 48)
1 tbsp finely minced onion
1 clove of garlic crushed and minced
¼ tsp dried basil
⅛ tsp dried oregano
Pinch of marjoram
Salt and pepper to taste
Directions
1
Mix Melba toast crumbs with dry spices.
2
Dip cutlet in water or lemon juice and coat with crushed Melba spice mixture.
3
Fry on high heat without oil.
4
Top with marinara sauce and bake in 350 degree oven for 20 minutes.
5
Add a little water to the bottom of the pan if necessary.
6
Garnish with fresh basil, parsley, leftover Melba spice mixture and salt and pepper to taste.
7
Makes 1 serving (1 protein, 1 fruit or vegetable, 1 Melba toast)
8
Phase 3 modifications: Top with provolone or mozzarella cheese and baste with olive oil. Enjoy with freshly grated parmesan or sautéed mushrooms.
