Ultimate Veal Parmigiana
"I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good."
photo by threeovens
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 cup vegetable oil, divided
- 1 small onion, chopped
- 1 garlic clove, crushed
- 3 (15 ounce) cans chopped tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 teaspoon chopped fresh basil
- 1⁄2 teaspoon dried oregano
- 1 bay leaf
- 24 ounces veal cutlets
- 2 eggs, beaten
- 1⁄2 cup breadcrumbs, seasoned
- 1 cup mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated and divided
directions
- Preheat oven 400 degrees.
- Tenderize veal to 1/4" thickness.
- Spry large casserole with non stick spray.
- Heat 2 tablespoons of oil in a large skillet, over medium high heat.
- Add onion and garlic, cook until tender, approximately 5 minutes.
- Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
- Simmer for about 20 minutes, stirring often.
- Look for and carefully remove bay leaf.
- Dip veal cutlets into egg and coat with breadcrumbs.
- Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
- Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
- Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
- Before serving, sprinkle with balance of parmesan.
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Reviews
-
Simply delicious! Made as written except that I seasoned the veal with salt and pepper before dipping in the egg. Thanks for posting.
RECIPE SUBMITTED BY
Kayne
United States
I originally joined the site as "aussiekarin", but decided instead to go with my nickname - Kayne. Sorry if this causes any confusion! I moved to the US from Australia in 1970, and apart from three years in Germanyhave been here the whole time. However, still consider myself an Australian, although I was actually born in Holland. Since I come from such a diversified background, my cooking is rather strange at times. Many times it is a combiniation of Dutch, Aussie / English, German and American. I'm not really much of a cook, but enjoy it, nevertheless. I just wish I knew more and could do more - without a recipe! I'm retired now, so one of my goals is to really learn to cook. I intend to enjoy my retirement, doing what I never had time to do before. Since joining Recipezaar in November, 2006, I find that my cooking has changed somewhat. I'm more adventurous, willing to try new and more varied tastes, and combinations, and just about all of what I prepare is edible. Lately, due to a major life change, I've been letting my cooking go, but hopefully that will change one day. Oddly, I miss it, more than I ever thought I would!!!!!
