veal_italian
Category
Yields1 Serving
 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
  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
  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.

Veal Italian Style
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