Veal Parmagianoa Recipe Recipe

Name: Veal Parmagianoa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. salad oil; 1 onion, chopped; 1 1/4 teaspoon salt; 1 (8 ounce.) can tomato sauce; 1 pound very thin veal slices; 3 tbsp. salad oil; 1/4-1/3 c. grated Parmesan; 3 chopped garlic cloves; 1 (#2) can tomatoes; 1/4 teaspoon pepper; 1/4 teaspoon dry thyme; 1/4 c. grated Parmesan cheese; 1/2 pound Mozzarella cheese

Servings: persons

3 tbsp. salad oil
1 onion, chopped
1 1/4 teaspoon salt
1 (8 ounce.) can tomato sauce
1 pound very thin veal slices
3 tbsp. salad oil
1/4-1/3 c. grated Parmesan
3 chopped garlic cloves
1 (#2) can tomatoes
1/4 teaspoon pepper
1/4 teaspoon dry thyme
1/4 c. grated Parmesan cheese
1/2 pound Mozzarella cheese

1
In warm oil, in saucepan, saute/fry garlic and onion till golden brown.
2
Add in tomatoes, salt, pepper; break up tomatoes with spoon.
3
Simmer, uncovered, 10 min, then add in tomato sauce and thyme.
4
Simmer 20 min.
5
Heat oven to 350 degrees.
6
While sauce cooks, prepare veal.
7
With fork, beat egg well.
8
Combine crumbs and 1/4 c. Parmesan.
9
Dip meat in egg, then in crumbs.
10
Saute/fry in warm oil till golden brown; place in baking dish, side by side.
11
Pour half of sauce over veal; top each slice with thin slice of Mozzarella.
12
Spoon rest of sauce.
13
Sprinkle with remaining Parmesan cheese.
14
Bake 30 min.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tbsp. salad oil, 1 onion, chopped, 1 1/4 teaspoon salt, 1 (8 ounce.) can tomato sauce, and more.

Yes, Veal Parmagianoa Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Parmagianoa Recipe

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