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Veal Parmigiano Recipe

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This recipe for Veal Parmigiano, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Haynes
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
1/2 c. cornflake crumbs
1/4 c. grated Parmesan cheese
1 lb. veal cutlets or round steak, about 1/4 inch thick
1 slightly beaten egg
1 8-oz. can tomato sauce
1/2 tsp. dried oregano, crushed
1/2 tsp. sugar
Dash onion salt
2 thin slices mozzarella cheese, halved (4 ounces)

Directions:
Directions:
Melt butter in 10x6x1 1/2-inch baking dish in 400 oven. Combine crumbs, Parmesan, 1/2 tsp. salt, and dash pepper. Cut veal in serving pieces; dip in egg, then in crumb mixture. Place in baking dish. Bake at 400 for 20 minutes. Turn meat; bake 15 to 20 minutes more or till tender. Meanwhile, combine tomato sauce, oregano, sugar, and onion salt; heat to boiling, stirring frequently. Pour sauce over meat. Top with cheese. Return to oven to melt cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
May use beef cutlets. Suggest doubling the sauce (tomato sauce, oregano, sugar & onion salt)

 

 

 

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