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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Veal Parmigiana** Recipe

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This recipe for Veal Parmigiana** is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups marinara sauce
1 cup dried bread crumbs
1 tsp. salt
1/8 tsp. pepper
2 eggs
6 veal cutlets (about 1 1/2 lbs. ea 1/4" thick)
3 Tbsp. butter or margarine
1 8 oz pkg. mozzarella cheese (cut into 6 slices)
1/4 cup grated parmesan cheese
Directions:
Directions:
On waxed paper, mix bread crumbs with salt and pepper. In a pie plate, beat eggs lightly. Dip veal cutlets in eggs then bread crumbs. Repeat to coat each cutlet twice.

Melt butter in 12-inch skillet over medium high heat. Cook cutlets, a few at a time, until browned on both sides. Arrange cutlets in skillet; spoon sauce over each cutlet; top each with mozzarella and sprinkle with parmesan. Reduce heat to low; cover and cook until cheese is melted, about 5 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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