Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. veal cutlets; 2 eggs; 1 tsp. salt; dash of pepper; 3/4 c. dry bread crumbs; 1/2 c. olive or salad oil; 2 (8 oz.) cans tomato sauce; 1/4 tsp. basil; 1/4 tsp. Worcestershire sauce; 1/8 tsp. garlic salt; 1 Tbsp. butter or margarine; 1/4 c. Parmesan cheese; 1/2 lb. Mozzarella cheese, sliced

Servings: persons

2 lb. veal cutlets
2 eggs
1 tsp. salt
dash of pepper
3/4 c. dry bread crumbs
1/2 c. olive or salad oil
2 (8 oz.) cans tomato sauce
1/4 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic salt
1 Tbsp. butter or margarine
1/4 c. Parmesan cheese
1/2 lb. Mozzarella cheese, sliced

1
Dip cutlets in mixture of beaten eggs, salt and pepper.
2
Pat coating of crumbs over meat surface.
3
Heat oil in large skillet; brown veal on both sides.
4
Place meat in large baking dish. Combine and heat remaining ingredients except cheeses for 10 minutes.
5
Pour over veal, sprinkle with Parmesan cheese and cover tightly.
6
Bake 30 minutes at 350u00b0.
7
Remove cover, place slice of Mozzarella cheese over each cutlet and bake 10 to 15 minutes longer.

595

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 lb. veal cutlets, 2 eggs, 1 tsp. salt, dash of pepper, 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

How did you like this recipe?

Frequently Asked Questions