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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