Veal Parmesan Recipe

Name: Veal Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 lb veal cutlet; 1/2 loaf French bread (whatever you don't use, use for meatloaf the next day); 1/4 cup parmesan cheese; 1 teaspoon paprika; 1/2 teaspoon italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 egg; 2 tablespoons milk or 2 tablespoons heavy cream; 1/2 olive oil; 1/4 cup parmesan cheese or 1/4 cup mozzarella cheese; 1 (26 ounce) jar spaghetti sauce (I use Ragu Parmesan and Romano); 1 (4 ounce) can tomato sauce; 1 teaspoon italian seasoning; 1 bay leaf; 8 ounces thin spaghetti, cooked

Servings: persons

1 - 1 1/2 lb veal cutlet
1/2 loaf French bread (whatever you don't use, use for meatloaf the next day)
1/4 cup parmesan cheese
1 teaspoon paprika
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons milk or 2 tablespoons heavy cream
1/2 olive oil
1/4 cup parmesan cheese or 1/4 cup mozzarella cheese
1 (26 ounce) jar spaghetti sauce (I use Ragu Parmesan and Romano)
1 (4 ounce) can tomato sauce
1 teaspoon italian seasoning
1 bay leaf
8 ounces thin spaghetti, cooked

1
Toast French Bread in the oven or toaster oven until light brown.
2
Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
3
In separate bowl combine egg and milk; mix well.
4
Dredge veal in egg mixture and then in breading.
5
Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
6
Let drain on paper towels until all the veal is cooked.
7
Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
8
Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
9
Cook spaghetti as directed.

227

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 16 ingredients. The key ingredients include: 1 - 1 1/2 lb veal cutlet, 1/2 loaf French bread (whatever you don't use, use for meatloaf the next day), 1/4 cup parmesan cheese, 1 teaspoon paprika, 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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