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Slow Cooker Veal Parm

by Livestrong_Recipes  |  Mar 3, 2017

Slow Cooker Veal Parm
Photo Credit: Arthur Bovino
  1. PREP
  2. 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.