Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 onions (chopped); 1 garlic clove (mashed); 2 (8 ounce) cans tomato sauce; 1/4 cup water; 1 teaspoon oregano (crushed); 1/8 teaspoon black pepper; 1 tablespoon parsley (chopped); 1/2 cup parmesan cheese (grated); 1/2 cup breadcrumbs (finely crushed); 1 lb veal (6 slices - 1/4 inch thick); 1 egg (slightly beaten); 2 tablespoons olive oil; 8 ounces mozzarella cheese (cut into 6 thick slices); 2 tablespoons parmesan cheese (grated)

Servings: persons

1 tablespoon olive oil
2 onions (chopped)
1 garlic clove (mashed)
2 (8 ounce) cans tomato sauce
1/4 cup water
1 teaspoon oregano (crushed)
1/8 teaspoon black pepper
1 tablespoon parsley (chopped)
1/2 cup parmesan cheese (grated)
1/2 cup breadcrumbs (finely crushed)
1 lb veal (6 slices - 1/4 inch thick)
1 egg (slightly beaten)
2 tablespoons olive oil
8 ounces mozzarella cheese (cut into 6 thick slices)
2 tablespoons parmesan cheese (grated)

1
Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
2
Stir in tomato sauce, water, oregano, pepper, and parsley.
3
Cover and simmer 10 minutes.
4
Combine 1/2 cup parmesan cheesewith bread crumbs.
5
Dip veal into egg, then into cheese crumb mixture.
6
Heat remaining olive oil in skillet and saute veal until golden, turning only once.
7
Pour 1/2 the tomato sauce into baking dish.
8
Place veal and mozzarella cheese in alternating layers in dish.
9
Pour remaining sauce over veal and cheese.
10
Sprinkle with 2 tablespoons parmesan cheese.
11
Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
12
Serve with capellini, crusty bread, and a salad.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 onions (chopped), 1 garlic clove (mashed), 2 (8 ounce) cans tomato sauce, 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.

That's it — enjoy your meal!

Veal Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions