Veal Parmigiana

     

    Veal Parmigiana

    Print Recipe Bonita Bruneau | Prairie Presbyterian | Winnipeg, MB
    Course Main Courses
    Servings 4 people

    Ingredients
      

    • 1/2 cup seasoned bread crumbs (salt & pepper)
    • 1/2 cup grated parmesan cheese
    • 1 lb (500 g) thin veal cutlets
    • 1 egg beaten
    • 1/4 cup oil
    • 4-6 thin slices mozzarella cheese
    • 1/4 cup finely chopped onion
    • 1 garlic clove, crushed
    • 1 cup tomato sauce
    • 1 tsp dried oregano (or 1 Tbsp. fresh oregano)
    • 2 tbsp olive oil

    Instructions
     

    • Combine crumbs and parmesan cheese. Dip veal into egg, then into crumbs.
    • Heat 1/4 cup oil in large skillet. Fry veal quickly on both side, just until golden brown.
    • Drain on paper towels, then place on ovenproof platter and arrange mozzarella cheese slices on top.
    • Bake at 350F for 5-10 minutes or until cheese is melted.
    • While veal is baking, saute onion and garlic in olive oil.
    • Stir in tomato sauce and oregano; heat to boiling.
    • Reduce heat and boil gently for 5-10 minutes.
    • Serve sauce over veal. Sprinkle with parmesan cheese, (if desired) Accompany with a cooked pasta.
    Keyword Veal
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