Veal Parmigiano Recipe

Name: Veal Parmigiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. veal cutlets, thinly sliced; salt and pepper; 1 egg, slightly beaten; 1 Tbsp. water; 1/2 c. fine, dry bread crumbs; 3 Tbsp. shortening; 1 (10 3/4 oz.) can tomato soup; 1/4 c. water; 1/4 c. minced onion; 1 small garlic clove, minced or 1 Tbsp. garlic powder; dash of ground thyme; 4 slices (4 oz.) Mozzarella cheese; 1/4 c. grated Parmesan cheese

Servings: persons

1 lb. veal cutlets, thinly sliced
salt and pepper
1 egg, slightly beaten
1 Tbsp. water
1/2 c. fine, dry bread crumbs
3 Tbsp. shortening
1 (10 3/4 oz.) can tomato soup
1/4 c. water
1/4 c. minced onion
1 small garlic clove, minced or 1 Tbsp. garlic powder
dash of ground thyme
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese

1
Pound veal until very tender.
2
Season with salt and pepper. Beat egg and 1 tablespoon of water.
3
Dip meat in egg mixture, then in bread crumbs.
4
Brown in shortening.
5
Arrange veal in shallow baking dish.
6
Mix soup, water, onion, garlic and thyme.
7
Pour over veal.
8
Top with cheese.
9
Bake at 350u00b0 for 30 minutes.

217

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 13 ingredients. The key ingredients include: 1 lb. veal cutlets, thinly sliced, salt and pepper, 1 egg, slightly beaten, 1 Tbsp. water, and more.

Yes, Veal Parmigiano 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 Parmigiano

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