Veal parmigiana
Veal parmigiana
Ingredients/Components
- 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.
Rating:
Related ingredients:
chili powder, hamburger, corn tortillas, cabbage, shredded, head cabbage, medium cabbage, shredded, chicken, boned or 4 chicken breasts, cut into bite size pieces, chickens, cooked and chopped, can each, drained except b&m baked beans: green beans, lima beans, kidney beans, garbanzo beans and large can b&m baked beans, medium size sausages i like the designer sausages, such as chicken with pine nuts
You may be interested in these recipes: