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Veal Parmigiano

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  Veal steak/Veal cutlet 1 Pound, thinly sliced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg 1
  Water 2 1⁄4 Cup (36 tbs) (2 Cups Plus 2 Tea Spoons)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Tomato paste 6 Ounce (1 Can)
  Basil 1⁄2 Teaspoon
  Mozzarella cheese slice 6

1. Cut veal into 8 pieces; sprinkle with 1 teaspoon salt and the pepper.
2. Lightly beat together egg and 2 teaspoons water.
3. Combine Parmesan cheese and bread crumbs.
4. Dip veal in egg wash, then Parmesan mixture. Refrigerate at least 1/2 hour.
5. Brown veal on both sides in shortening in a skillet. Remove to a 1 1/2 quart shallow baking dish.
6. Saute onion in skillet. Stir in tomato paste, 1 teaspoon salt, and basil. Simmer 5 minutes. Pour three fourths of the sauce over veal. Top with moz zarella cheese. Pour remaining sauce over cheese.
7. Bake, uncovered, at 350°F 20 to 25 minutes, or until mixture is bubbly.

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