ROSANNE'S VEAL PARMIGIANA

Lay cutlets onto 2 baking sheets lined with Longo's Parchment Paper. Spoon sauce evenly overtop of the cutlets. Sprinkle each with Parmesan.Bake on middle and lower rack of preheated 400°F oven for 20 minutes.Switch placement of baking sheets and bake for about 5 more minutes or until edges are golden and bubbly. Sprinkle with mozzarella cheese, if using, and return to oven for 5 minutes or until cheese is melted.To make your dish "pop," top it with muffuletta once out of the oven, if desired.Try Longo's Breaded Veal or Chicken Cutlets with these tasty variations:Creamy Mushroom: Substitute Longo’s Forest Mushroom soup (700mL) for the tomato basil pasta sauce and bake as above.Bruschetta: Substitute 1 can (540mL) Longo’s Diced Tomatoes with Garlic and Oil for the tomato basil pasta sauce and bake as above.Open-faced Cordon Bleu: Omit sauce and cheese and top each cutlet with a slice of Longo’s Black Forest Ham and a slice of Longo’s Swiss Cheese and bake as above.Saltimbocca: Omit sauce and cheese and top each cutlet with a slice of Longo’s Curato Prosciutto and drizzle with 1/2 cup of white wine or Longo’s Essentials Chicken Broth and bake as above.