RECIPES
Slow Cooker Veal Parm
by Livestrong_Recipes | Oct 17, 2018
Photo Credit: Arthur Bovino
- PREP
- 15 m
- COOK
- 02 m
- TOTAL
- 17 m
This dish usually calls for veal cutlets to be dipped in flour, dredged in an egg batter, coated with breadcrumbs and then fried. But this five-ingredient version of the dish forgoes those calories and the extra steps for an easy weeknight Italian meal that will truly hit the spot.
INGREDIENTS
SERVES 4
- 12 oz Veal Cutlets
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 4 clove garlic
- 8 slices Polenta
- 1 1/2 cups Crushed Tomatoes
- 1/4 cup Mozzarella, Finely Shredded
DIRECTIONS
1
Pat dry 4 veal scallops. Place between 2 pieces of parchment paper or plastic wrap and gently pound with a saucepan, rolling pin or kitchen mallet until about ¼-inch thick. Season both sides with salt and pepper.
2
If your slow cooker has a sauté setting turn it on, spray the inside of the cooker with vegetable or olive oil spray then sear both sides of the scallops 3 minutes each. If not, use a sprayed pan on high heat to sear each side of the veal scallops on the stove then place in the slow cooker.
3
Thinly slice garlic and evenly scatter them over veal scallops. Cover each scallop with two slices of polenta and evenly cover everything with crushed tomatoes.
4
Cook 2 hours on medium setting. Cover each scallop with thin slices of mozzarella, return lid to slow cooker and let sit for 5 minutes, then serve.
