Veal Parmesan Recipe

Name: Veal Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound veal cutlets; 3 eggs beaten; 1 cup dried bread crumbs; 3/4 cup olive oil; 1/2 cup grated Parmesan cheese; 2 teaspoons dried oregano; 1/2 pound mozzarella cheese sliced; 24 ounces tomato sauce; 1 clove garlic crushed; 2 yellow onions mediums, chopped

Servings: persons

1 pound veal cutlets
3 eggs beaten
1 cup dried bread crumbs
3/4 cup olive oil
1/2 cup grated Parmesan cheese
2 teaspoons dried oregano
1/2 pound mozzarella cheese sliced
24 ounces tomato sauce
1 clove garlic crushed
2 yellow onions mediums, chopped

1
Preheat oven to 350 degrees.
2
Pound out veal cutlets
3
Saute onions and garlic in a tablespoon of oil.
4
Add tomatoes and oregano, simmer until sauce thickens slightly.
5
Dip each veal slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides.
6
Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
7
Repeat until all veal is used, topping last layer of sauce with several slices of mozzarella.
8
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.

776

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 10 ingredients. The key ingredients include: 1 pound veal cutlets, 3 eggs beaten, 1 cup dried bread crumbs, 3/4 cup olive oil, 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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