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VEAL PARMIGIANA Recipe

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This recipe for VEAL PARMIGIANA, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, September 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C. ITALIAN-STYLE BREAD CRUMBS
3/4 C. PARMESAN CHEESE
SALT AND PEPPER
1 EGG BEATEN
1/8 C. WATER
6 VEAL SLICES, THAWED AND POUNDED
4 T. CLARIFIED BUTTER
3 SLICES MOZZARELLA CHEESE

SAUCE-2 T. OLIVE OIL
1 S,ALL ONION CHOPPED
2 MED GARLIC CLOVES CHOPPED
1-6 OZ. CAN OF TOMATO PASTE
1/3 C. WATER
1-28 OZ. CAN CRUSHED TOMATOES
1 t. BASIL
1 T. SUGAR

Directions:
Directions:
COMBINE BREAD CRUMBS, PARMESAN AND SEASONING. BEAT EGG AND COMBINE WITH WATER. DIP VEAL INTO EGG AND COAT WITH DRY MIXTURE. SAUTE AND PLACE ON OVEN BROILER.

TOP EACH PIECE WITH MOZZARELLA CHEESE AND BROIL UNTIL CHEESE BEGINS TO BUBBLE. POUR 1/3 C. SAUCE ON EACH SERVING.

FOR SAUCE-SAUTE ONION AND GARLIC IN OIL UNTIL ONION IS TRANSLUCENT. STIR IN TOMATO PASTE AND WATER. ADD TOMATOES, BASIL, AND SUGAR. SIMMER COVERED FOR 1/2 HR.

Number Of Servings:
Number Of Servings:
6 SERVINGS

 

 

 

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