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Substitute 1 lb. boneless veal sirloin steak or boneless veal leg round steak, 1/2 inch thick, for the chicken. Cut meat into 4 serving-size pieces; pound to 1/4-inch thickness.
Save time by using 1 cup hot CLASSICO FAMILY FAVORITES Traditional Pasta Sauce or your favorite flavor, instead of making the sauce.
Prepare using dry Italian-style bread crumbs.
To pound chicken thighs, breasts or veal cutlets, place meat in resealable freezer-weight plastic bag, then pound meat with side of heavy can, rolling pin or meat mallet until meat is desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.