Veal Parmigiana Recipe

Name: Veal Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 oz.) cans tomato sauce; 1 Tbsp. margarine; 2 Tbsp. brown sugar; 2 tsp. Worcestershire; 1 1/2 tsp. Season-All; 1 tsp. oregano; 1 tsp. basil; 1/4 tsp. garlic; pepper; 2 eggs; 1 tsp. Season-All; pepper; 2 lb. cubed steak; 4 c. bread crumbs; 1/2 c. oil; 1/4 c. Parmesan cheese; 8 oz. Mozzarella cheese

Servings: persons

2 (15 oz.) cans tomato sauce
1 Tbsp. margarine
2 Tbsp. brown sugar
2 tsp. Worcestershire
1 1/2 tsp. Season-All
1 tsp. oregano
1 tsp. basil
1/4 tsp. garlic
pepper
2 eggs
1 tsp. Season-All
pepper
2 lb. cubed steak
4 c. bread crumbs
1/2 c. oil
1/4 c. Parmesan cheese
8 oz. Mozzarella cheese

1
Mix first 9 ingredients together in saucepan and cook 5 minutes.
2
Mix eggs, other Season-All and pepper and beat well. Dip meat into egg mixture.
3
Roll in crumbs.
4
Cook in oil until brown.
5
Place in 9 x 13-inch pan.
6
Pour sauce over meat and sprinkle with Parmesan cheese.
7
Cover and bake at 350u00b0 for 30 minutes.
8
Uncover and top with Mozzarella cheese.
9
Bake 5 minutes longer.

1218

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 17 ingredients. The key ingredients include: 2 (15 oz.) cans tomato sauce, 1 Tbsp. margarine, 2 Tbsp. brown sugar, 2 tsp. Worcestershire, 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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