Veal Parmigiana – a delicious recipe with veal snitzels, flour plain, eggs, breadcrumbs, olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pound veal steaks thin, coat lightly in flour, dip in egg and press into breadcrumbs to coat evenly. Refrigerate while preparing sauce.
2
Sauce:In a pan, saute the diced onion and garlic in olive oil until tender . Add the white wine, stock, sugar, tomatoes and tomato paste. Stir in the seasoning and simmer gently for 1/2 hour or until sauce is thick.
3
Heat oil and butter in a pan and gently cook the crumbed steaks on each side until golden, about 3 minutes each side. Remove from pan and place in an ovenproof dish. Top with grated cheese, tomato sauce and sprinkle evenly with grated parmesan. Bake in a moderate oven, uncovered, for 15 minutes or until cheese is golden brown.
1342
kcal
Calories
104
g
Fat
50
g
Carbs
54
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 4 veal snitzels, 1 cup flour plain, 2 eggs, 1 cup breadcrumbs, 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.
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