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Classic Veal Parmigiana

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  Veal cutlets 2 Pound
  Grated parmesan cheese 1 2⁄3 Cup (26.67 tbs), divided (plus 2 tablespoons)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Eggs 2 , beaten
  Canned tomato sauce 30 Ounce (2 cans, 15-ounce each)
  Burgundy/Other dry red wine 1⁄4 Cup (4 tbs)
  Dried italian seasoning 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Shredded mozzarella cheese 12 Ounce (3 cups)

Trim fat from cutlets.
Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to Winch thickness, using a meat mallet or rolling pin.
Cut veal into serving-size pieces.
Combine 1 2/3 cups Parmesan cheese and flour in a shallow bowl.
Dip cutlets in melted butter; dredge in cheese mixture.
Cover and chill 30 minutes.
Dip cutlets in egg; dredge again in remaining cheese mixture.
Cover and chill 1 hour.
Combine tomato sauce and next 3 ingredients in a saucepan; cook, uncovered, over medium heat 5 minutes, stirring occasionally.
Set aside.
Cook veal in hot oil in a large skillet 2 to 3 minutes on each side or until browned.
Transfer veal to a lightly greased 13- x 9- x 2-inch baking dish.
Pour tomato sauce mixture over veal.
Sprinkle with remaining 2 tablespoons Parmesan cheese.
Cover and bake at 350° for 30 minutes.
Uncover and top with mozzarella cheese; bake an additional 5 minutes or until cheese melts.

Recipe Summary

Main Dish

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