Veal Parmigiana – a delicious recipe with bread crumbs, Parmesan Cheese, oregano, garlic powder, veal cutlets, flour. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix bread crumbs, Parmesan cheese, oregano and garlic powder; set aside.
2
Dredge veal in flour.
3
Dip in eggs, then into crumb mixture, turning over to evenly coat both sides.
4
Heat oil in large saute pan on medium-high heat.
5
Add veal; cook 1 to 2 minutes on each side or until golden brown on both sides.
6
(Or, cook on flat-top grill set at 350F.)
7
Transfer veal to full hotel pans (or 1 hotel pan for trial recipe); cover with tomato-basil sauce.
8
Bake in preheated 325F-convection oven 8 to 10 minutes or until veal is cooked through (internal temperature of 160F).
9
Sprinkle with combined remaining cheeses.
10
Bake an additional 2 to 3 minutes or until cheeses are melted.
1211
kcal
Calories
100
g
Fat
29
g
Carbs
52
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 11 ingredients. The key ingredients include: 1 qt. dry bread crumbs, 1 cup KRAFT 100% Shredded Parmesan Cheese, 4 tsp. dried oregano leaves, 4 tsp. garlic powder, 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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