Veal parmigiana

Veal parmigiana



  • servings boneless veal steak, sliced 1/4-inch thick - 4 item
  • salt and pepper - 1 item
  • flour - 1 item
  • egg - 1 item
  • water - 1 Tbsp
  • fine dry bread crumbs - 1 item
  • equal parts olive oil and butter - 1 item
  • can tomato sauce - 1 oz
  • crumbled dried oregano - 1/4 tsp
  • Mozzarella cheese, thinly sliced - 1/2 lb
  • grated Parmesan cheese - 1/2 c
  • paprika - 1 item

How to make veal parmigiana:

Season veal with salt and pepper; dust with flour and shake off excess. Beat egg with water. Dip meat into egg mixture, then into bread crumbs. Place in a single layer on a platter and chill in refrigerator for 1 1/2 to 2 hours. Quickly brown veal (about 1 to 2 minutes each side) in a generous amount of hot melted butter and oil in a frying pan. Place browned meat in a single layer in a greased shallow baking pan.

Meantime, combine tomato sauce and oregano; heat to boiling and simmer a few minutes. Arrange Mozzarella cheese over meat to almost cover each piece. Spoon seasoned tomato sauce over meat. Sprinkle with Parmesan cheese. Spoon frying pan drippings over meat (about 1 teaspoon drippings for each piece of meat). Sprinkle lightly with paprika. Bake in a slow oven (325°) for 22 minutes (or until Parmesan browns slightly). Makes 4 servings.

Recipe categories: Main dish, Beef, Veal.

Veal parmigiana
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT25M
Total Time: PT25M

Cause of complaint:

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