"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, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Thiel
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup grated Parmesan cheese
2 tbl. dry bread crumbs
1 egg, slightly beaten
1 1/2 pounds veal cutlets
2 tsp. oil
1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 tsp.oregano leaves
8 ounce can ( 1 cup ) tomato sauce
1 cup shredded mozzarella cheese

Directions:
Directions:
Heat oven to 375 degrees. In a small bowl, combine Parmesan cheese and crumbs. Dip veal in egg, then coat with cheese and crumb mixture. In a large skillet, brown veal in hot oil. Remove veal to shallow 8- inch square or round pan. Add onion to skillet and cook until tender. Stir in salt, pepper, oregano and tomato sauce. Top pieces of veal with cheese; pour tomato mixture over cheese, spreading to cover. Sprinkle with additional Parmesan cheese. Bake uncovered at 375 degrees for 30 minutes or until bubbly.
Serve over hot noodles or rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I only made this when I could find veal cutlets on sale at the grocery store. You can make with chicken breast but veal was always my first choice. Its the only dish I've ever actually made with veal! Easy dish to prepare and kids like it as well.

 

 

 

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