"The belly rules the mind."--Spanish Proverb

Veal Parmigiana Recipe

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This recipe for Veal Parmigiana, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yolanda Terry, Purple Room, CDL
Added: Monday, January 7, 2008


½ cup vegetable oil, divided
1 small onion, chopped
1 clove garlic, crushed
3 (15 oz) cans chopped tomatoes
1 (6 oz)can tomato paste
1 teaspoon chopped fresh basil
½ teaspoon dried oregano
1 bay leaf
6 (4 oz) veal cutlets
2 eggs, beaten
½ cup seasoned bead crumbs
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese, divided

Preheat oven to 400. Grease a large baking dish. Heat 2 tablespoons oil in a large skillet over medium-high heat; add onion and garlic. Cook until tender; about 5 minutes. Stir un-drained tomatoes and tomato paste into skillet. Add basil, oregano and bay leaf; mix well. Simmer, stirring frequently, for 20 minutes. Discard bay leaf. Pound veal between sheets of waxed paper to ¼ inch thickness. Dip in egg and coat with bread crumbs. Sauté in remaining oil, turning once, until browned; about 5 minutes. Layer tomato mixture, veal mozzarella and ¼ cup Parmesan in prepared baking dish. Bake until browned and bubbly; about 15 minutes. Sprinkle with remaining Parmesan before serving.




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