Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. dry bread crumbs; 1 cup Kraft Shredded Parmesan; 1 Tbsp. dried oregano leaves; 1 Tbsp. garlic powder; 24 each veal for scaloppini (4 oz./125 g each); 1-1/2 cups flour; 8 each eggs, beaten; 1 cup oil; 1 can tomato-basil pasta sauce; 1-1/2 cups Kraft Shredded Asiago; 1 qt. Delissio Italian Mozzarella Block, shredded

Servings: persons

1 qt. dry bread crumbs
1 cup Kraft Shredded Parmesan
1 Tbsp. dried oregano leaves
1 Tbsp. garlic powder
24 each veal for scaloppini (4 oz./125 g each)
1-1/2 cups flour
8 each eggs, beaten
1 cup oil
1 can tomato-basil pasta sauce
1-1/2 cups Kraft Shredded Asiago
1 qt. Delissio Italian Mozzarella Block, shredded

1
Mix bread crumbs, Parmesan cheese, oregano and garlic in shallow pan.
2
Dredge meat lightly in flour, shaking off excess flour.
3
Dip in egg, then in bread crumb mixture, turning to evenly coat both sides of each veal piece.
4
Heat oil in large skillet or on flat top on medium heat.
5
Add meat, in batches; cook 1 to 2 min.
6
on each side or until lightly browned on both sides.
7
Transfer meat to full-hotel pan (or half-hotel pan for trial recipe).
8
Top with sauce and cheeses.
9
Bake in 375F-standard oven 10 to 15 min.
10
or until meat is done (160F) and cheese is melted.

1119

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 11 ingredients. The key ingredients include: 1 qt. dry bread crumbs, 1 cup Kraft Shredded Parmesan, 1 Tbsp. dried oregano leaves, 1 Tbsp. 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.

Veal Parmigiana

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