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Veal Parmesan

chef.jackson's picture
Ingredients
  Thin veal cutlet 1 Pound
  Egg 1 , beaten
  Bread crumbs 1⁄2 Cup (8 tbs)
  Shortening 2 Tablespoon
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 60 Milliliter (1/2 Soup Can)
  Minced onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Thyme 1 Dash
  Thinly sliced mozzarella cheese 4 Ounce
  Grated parmesan cheese 1 Ounce (Use As Required)
Directions

GETTING READY
1) Preheat the broiler.

MAKING
2) Dredge the veal cutlet in egg, then in bread crumbs.
3) In an oven-proof skillet, saute the veal cutlet in shortening, until browned.
4) Stir in the tomato soup, water, onion, garlic, and thyme.
5) Stir occasionally and cook over a low heat for 45 minutes or until tender.
6) Top with the Mozzarella cheese slices and sprinkle with grated Parmesan cheese.
7) Place under a broiler, until the cheese is melted.

SERVING
8) Serve the Veal Parmesan, immediately on a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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