Ultimate Veal Parmigiana
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:
- 1⁄2 cup vegetable oil, divided
- 1 small onion, chopped
- 1 garlic clove, crushed
- 3 (15 ounce) cans chopped tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 teaspoon chopped fresh basil
- 1⁄2 teaspoon dried oregano
- 1 bay leaf
- 24 ounces veal cutlets
- 2 eggs, beaten
- 1⁄2 cup breadcrumbs, seasoned
- 1 cup mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated and divided
- 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.