Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. onion, chopped; 1 clove garlic, chopped; 1/2 c. oil, divided (save some for veal); 1 can Italian tomatoes; 1 (6 oz.) can tomato paste; 3/4 tsp. salt; 2 tsp. basil; 2 tsp. oregano; 1 lb. thin veal; 2 eggs, beaten; 1/2 c. bread crumbs; 4 oz. Mozzarella cheese, grated; 1/4 c. Parmesan cheese

Servings: persons

1/2 c. onion, chopped
1 clove garlic, chopped
1/2 c. oil, divided (save some for veal)
1 can Italian tomatoes
1 (6 oz.) can tomato paste
3/4 tsp. salt
2 tsp. basil
2 tsp. oregano
1 lb. thin veal
2 eggs, beaten
1/2 c. bread crumbs
4 oz. Mozzarella cheese, grated
1/4 c. Parmesan cheese

1
Saute onion and garlic in 2 tablespoons oil until tender; stir in tomatoes, tomato paste, salt, basil and oregano.
2
Simmer, uncovered, stirring often for 45 minutes, until thickened.
3
Dip veal in egg, then in crumbs and fry in oil until golden.
4
Drain on paper towels.
5
Layer 1/2 of tomato sauce, then veal and then rest of sauce and Mozzarella cheese in 12-inch baking dish.
6
Bake at 400u00b0 for 10 minutes.
7
Sprinkle with Parmesan cheese.

524

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: 1/2 c. onion, chopped, 1 clove garlic, chopped, 1/2 c. oil, divided (save some for veal), 1 can Italian tomatoes, 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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