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Veal Parmesan

Western.Chefs's picture
Ingredients
  Grated parmesan cheese 2 Ounce (1/2 Cup)
  Egg 1 Large
  Egg white 1 Large
  Cold water 1 Tablespoon
  Plain dry bread crumbs 3⁄4 Cup (12 tbs)
  Veal cutlets 18 Ounce (1/8 Inch Thick, Three 6 Ounce Each)
  Olive oil 2 Tablespoon
  Yellow onion 1 Small, chopped to make 1/2 cup
  Garlic 2 Clove (10 gm), slivered
  Crushed canned tomatoes 1 3⁄4 Cup (28 tbs), undrained
  Chopped fresh basil/2 teaspoons dried basil leaves 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Part skim mozzarella cheese 4 Ounce, thinly sliced
Directions

1. Preheat the oven to 425°F and set out an 11" x 17" x 2" baking dish. On a piece of wax paper, spread the Parmesan cheese. In a pie plate, whisk the whole egg, egg white, and water until frothy. Spread the bread crumbs on another plate. Coat each cutlet with the Parmesan, then the egg mixture, and then the bread crumbs.
2. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Brown the veal for 2 minutes on each side or until golden brown, then drain on paper towels.
3. In the same skillet, heat the remaining 1 tablespoon of oil over moderately high heat. Add the onion and garlic and saute for 5 minutes. Stir in the tomatoes with their juices, the basil, sugar, and salt. Lower the heat and simmer, uncovered, for 5 minutes.
4. Spread 1/2 of the tomato sauce in the baking dish, top with the veal, the remaining sauce, and the mozzarella cheese. Bake, uncovered, for 10 minutes or until bubbly. Serve with helpings of Peppered Pasta.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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