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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Veal Parmigiana Recipe

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This recipe for Veal Parmigiana is from The TTU CDL Cookbook Project, 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:  
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
Directions:
Directions:
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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