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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veal Parmigiana Recipe

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This recipe for Veal Parmigiana is from Natalie's Family Cookbook , 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:  
2-4 tbsp olive oil
1 lb. veal, pounded thin
1 egg, lightly beaten
1/2 cup breadcrumbs
1/4 cup finely grated parmesan cheese
1 tsp salt
1/8 tsp. white pepper
2 cups pasta sauce
1/2 lb. shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 375º

Combine breadcrumbs, parmesan cheese, salt & pepper
Dip veal in egg, then in crumbs (pat onto veal) Arrange on plate or wire rack to allow to dry for about 10 min. so coating will adhere to the veal.

Heat 1/2 of oil in pan on med. heat. Add veal and cook about 1 1/2 - 2 min. per side. Remove and keep warm.

Arrange veal in single layer in un-greased shallow pan, top with sauce & mozzarella. Bake, uncovered 30 minutes
Number Of Servings:
Number Of Servings:
4

 

 

 

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