Veal Parmigiana

1. 1

   Trim excess fat from veal, if any; cut into six pieces.

2. 2

   Pound each piece with a heavy mallet to quarter-inch thickness.

3. 3

   Combine the bread crumbs and Parmesan cheese; dip each piece of meat in the beaten egg, then in the crumb mixture.

4. 4

   Heat oil in a large skillet; brown the steak well on both sides.

5. 5

   Remove the veal to paper towels to drain.

6. 6

   Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to the skillet, and stir to combine.

7. 7

   Bring the mixture to a boil; lower the heat and simmer, uncovered, for 30 minutes.

8. 8

   Spoon five tablespoons of cooked tomato mixture into the bottom of a 13x9x2-inch baking dish (enough to lightly cover the bottom of the dish).

9. 9

   Place the veal on top of the sauce in a single layer; pour the remaining sauce over the veal.

10. 10

    Bake in a preheated 350F oven for 1 hour.

11. 11

    Remove from the oven; sprinkle with cheese.

12. 12

    Bake 15 minutes longer, or until the cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.