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Ultimate Veal Parmigiana

Ultimate Veal Parmigiana created by threeovens

I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven 400 degrees.
  • Tenderize veal to 1/4" thickness.
  • Spry large casserole with non stick spray.
  • Heat 2 tablespoons of oil in a large skillet, over medium high heat.
  • Add onion and garlic, cook until tender, approximately 5 minutes.
  • Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
  • Simmer for about 20 minutes, stirring often.
  • Look for and carefully remove bay leaf.
  • Dip veal cutlets into egg and coat with breadcrumbs.
  • Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
  • Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
  • Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
  • Before serving, sprinkle with balance of parmesan.
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RECIPE MADE WITH LOVE BY

@Kayne
Contributor
@Kayne
Contributor
"I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good."
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  1. threeovens
    Ultimate Veal Parmigiana Created by threeovens
    Replies 1
  2. threeovens
    Simply delicious! Made as written except that I seasoned the veal with salt and pepper before dipping in the egg. Thanks for posting.
    Reply
  3. Kayne
    I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.
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