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Fresh Herb Veal Parmesan

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  Thin veal cutlets 1 1⁄2 Pound
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Egg 1 , beaten
  Milk 2 Tablespoon
  Dry breadcrumbs 1 Cup (16 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Butter 4 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), chopped
  Canned tomato paste 6 Ounce (1 Can)
  Water 3 1⁄4 Cup (52 tbs)
  Basil 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated parmesan cheese 4 Tablespoon
  Mozzarella cheese 8 Ounce, sliced (1 Package)

Cut veal into serving-size pieces.
Mix flour with 1 teaspoon salt and pepper.
Coat veal with flour mixture.
Mix egg with milk and dip veal in egg, then in breadcrumbs.
Brown on both sides in hot olive oil.
When browned, transfer to a buttered shallow casserole.
Add butter to skillet, brown onion and garlic.
Add tomato paste, water, basil, oregano and 1/2 teaspoon salt.
Bring to a boil and simmer 5 minutes.
Sprinkle veal cutlets with Parmesan cheese and spoon tomato sauce over cutlets.
Arrange slices of mozzarella cheese on top of cutlets and sauce.
Bake in a 350° F oven 15 to 20 minutes or until cheese is melted.

Recipe Summary

Main Dish

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