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Baked Veal Parmesan

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  Sliced veal cutlet 1 Pound
  Salt To Taste
  Pepper To Taste
  Egg 1 , beaten
  Water 1 Tablespoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Shortening 3 Tablespoon
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground thyme 1 Dash
  Mozzarella cheese slices 4 Ounce (4 Slices)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Pound veal; season with salt and pepper.
Cut into serving-size pieces.
Beat egg and 1 tablespoon water.
Dip veal in egg mixture, then in bread crumbs.
In skillet, brown veal in shortening (use additional shortening if necessary).
Arrange veal in 2-quart shallow baking dish (12x8 x2").
Mix soup, 1/4 cup water, onion, garlic, and thyme; pour over veal.
Top with Mozzarella and Parmesan cheese.
Bake at 350°F. for 20 minutes or until veal is tender.

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