Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. veal cutlets; 1 egg, beaten; 1/3 c. Parmesan cheese; 1/3 c. fine bread crumbs; 1/3 c. oil; 1 onion, chopped; 1 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. sugar; 1 (6 oz.) can tomato paste; 2 c. hot water; 1/2 lb. Mozzarella cheese; 1/4 tsp. oregano

Servings: persons

1 1/2 lb. veal cutlets
1 egg, beaten
1/3 c. Parmesan cheese
1/3 c. fine bread crumbs
1/3 c. oil
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1 (6 oz.) can tomato paste
2 c. hot water
1/2 lb. Mozzarella cheese
1/4 tsp. oregano

1
Dip meat in egg; roll in Parmesan cheese and crumbs.
2
Heat oil in large skillet.
3
Brown cutlets on both sides over medium heat until golden brown.
4
Lay in shallow baking dish.
5
In same skillet, cook onion until soft.
6
Stir in seasonings and tomato paste.
7
Add hot water and stir.
8
Pour most of sauce over meat; top with cheese and remaining sauce.
9
Bake in a 350u00b0 oven for 1 hour.
10
Double sauce if served with spaghetti.

475

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: 1 1/2 lb. veal cutlets, 1 egg, beaten, 1/3 c. Parmesan cheese, 1/3 c. fine bread crumbs, and more.

Yes, Veal Parmigiana 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 Parmigiana

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