Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 tsp. black pepper; 2 cloves garlic, minced; 1 1/2 tsp. oregano leaves; 1/2 tsp. wine vinegar; 1/2 c. extra virgin flavorful olive oil; 1 lb. veal cutlets, cut in 6 pieces; 4 egg whites, beaten; 3/4 c. bread crumbs; 1 medium onion, sliced; 1 (28 oz.) can whole tomatoes, drained and chopped; 1/4 c. sliced Mozzarella (2 oz.); 1/2 c. grated Parmesan cheese

Servings: persons

1/4 tsp. black pepper
2 cloves garlic, minced
1 1/2 tsp. oregano leaves
1/2 tsp. wine vinegar
1/2 c. extra virgin flavorful olive oil
1 lb. veal cutlets, cut in 6 pieces
4 egg whites, beaten
3/4 c. bread crumbs
1 medium onion, sliced
1 (28 oz.) can whole tomatoes, drained and chopped
1/4 c. sliced Mozzarella (2 oz.)
1/2 c. grated Parmesan cheese

1
Combine pepper, garlic, 1 teaspoon oregano, vinegar and 1 teaspoon oil.
2
Coat cutlets with mixture.
3
Dip cutlets in beaten egg whites.
4
Dip in bread crumbs in a second bowl and chill for 20 minutes.
5
Heat remaining oil in skillet and saute cutlets on both sides over moderate heat for 10 minutes in the frying pan with oil left in pan.
6
Add 1/2 teaspoon oregano and tomatoes and stir. Pour tomato onion sauce over cutlets.
7
Top with Mozzarella slices and grated Parmesan.
8
Bake at 350u00b0 for 30 minutes.

599

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 12 ingredients. The key ingredients include: 1/4 tsp. black pepper, 2 cloves garlic, minced, 1 1/2 tsp. oregano leaves, 1/2 tsp. wine vinegar, 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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