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Veal Parmigiana Recipe

Veal Parmigiana
Veal Parmigiana

This recipe for Veal Parmigiana serves 4 people.

Time required: 1 hour and 40 minutes
(75 minutes to prepare, then cook for 25 minutes)

Ingredients you'll need:

  • 1 cup of bread crumbs, dry
  • 4 slices of veal, thin
  • ⅔ cup of chunky tomato pasta sauce, bottled
  • ¼ cup of oil
  • ½ cup of plain flour
  • ½ cup of parmesan cheese
  • 1 egg, lightly beaten
  • 30 g butter
  • ½ cup of mozzarella cheese

How to make Veal Parmigiana:

  1. Pat veal dry with paper towels. Place flour on a plate, egg in a shallow bowl, and bread crumbs on another plate. Coat veal with flour, dip in egg and then coat with breadcrumbs. Refrigerate for approximately 1 hour.
  2. Preheat oven to moderate 180°C. Brush a medium-sized ovenproof dish with oil. Heat butter and extra oil in a large frying pan. Add veal to pan and cook for 2-3 minutes each side or until golden. Drain on paper towels.
  3. Place in a single layer in prepared dish, spoon tomato pasta sauce over and sprinkle with combined cheeses. Bake uncovered for 20-25 minutes or until golden. Serve immediately, with salad, if desired.

Recipe Notes:

Storage time - Recipe may be completed, up to baking stage, several hours ahead, covered, and refrigerated. Cook just before serving. Dish may also be frozen, without cheeses, for up to 1 month. Sprinkle cheeses on top just before cooking. Variations - Instead of mozzarella, use cheddar cheese. Add 1 tablespoon of chopped fresh parsley or basil to sauce.

(Sourced from Quick Short Recipe Cookbook - Family Circle)

See other main course recipes.