Veal Parmesan Recipe

Name: Veal Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cans Big R tomatoes; 4 cans tomato sauce; 1 c. finely chopped onion; 1 clove garlic; 1 Tbsp. parsley; 3 dashes of oregano; 2 large Tbsp. sugar; 1 or 2 bay leaves; 1 lb. Mozzarella cheese, grated; grated Parmesan cheese; veal flank steak or round steak tenderized

Servings: persons

2 cans Big R tomatoes
4 cans tomato sauce
1 c. finely chopped onion
1 clove garlic
1 Tbsp. parsley
3 dashes of oregano
2 large Tbsp. sugar
1 or 2 bay leaves
1 lb. Mozzarella cheese, grated
grated Parmesan cheese
veal flank steak or round steak tenderized

1
Sauce:
2
Spray Dutch oven with Pam.
3
Pour excess liquid off of canned tomatoes into pot.
4
Mince tomatoes in food processor.
5
Put in pot.
6
Add 4 cans tomato sauce and 4 cans water.
7
Chop onions and garlic in food processor.
8
Add to tomato mixture.
9
Salt and pepper to taste.
10
Add oregano, sugar, parsley and bay leaf.
11
Bring to bubbling heat, then reduce to a low simmer, stirring about every 15 to 20 minutes.
12
Let cook for about 3 hours.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 cans Big R tomatoes, 4 cans tomato sauce, 1 c. finely chopped onion, 1 clove garlic, and more.

Yes, Veal Parmesan 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 Parmesan

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