Veal Parmigiana

Name: Veal Parmigiana
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 2 onions (chopped); 1 garlic clove (mashed); 2 (8 ounce) cans tomato sauce; 1/4 cup water; 1 teaspoon oregano (crushed); 1/8 teaspoon black pepper; 1 tablespoon parsley (chopped); 1/2 cup parmesan cheese (grated); 1/2 cup breadcrumbs (finely crushed); 1 lb veal (6 slices - 1/4 inch thick); 1 egg (slightly beaten); 2 tablespoons olive oil; 8 ounces mozzarella cheese (cut into 6 thick slices); 2 tablespoons parmesan cheese (grated)

(1)

Recipe by Sweetiebarbara

From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious.

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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
2

onions (chopped)
1

garlic clove (mashed)
2

(8 ounce) cans tomato sauce
¹⁄₄

cup water
1

teaspoon oregano (crushed)
¹⁄₈

teaspoon black pepper
1

tablespoon parsley (chopped)
¹⁄₂

cup parmesan cheese (grated)
¹⁄₂

cup breadcrumbs (finely crushed)
1

lb veal (6 slices - 1/4 inch thick)
1

egg (slightly beaten)
2

tablespoons olive oil
8

ounces mozzarella cheese (cut into 6 thick slices)
2

tablespoons parmesan cheese (grated)

DIRECTIONS

Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
Stir in tomato sauce, water, oregano, pepper, and parsley.
Cover and simmer 10 minutes.
Combine 1/2 cup parmesan cheesewith bread crumbs.
Dip veal into egg, then into cheese crumb mixture.
Heat remaining olive oil in skillet and saute veal until golden, turning only once.
Pour 1/2 the tomato sauce into baking dish.
Place veal and mozzarella cheese in alternating layers in dish.
Pour remaining sauce over veal and cheese.
Sprinkle with 2 tablespoons parmesan cheese.
Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
Serve with capellini, crusty bread, and a salad.

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