Veal Parmigiana





1-1/2 lb. veal, 1/2-inch thick
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
1/3 cup corn oil
1 lg. onion, chopped
8 oz. tomato sauce
1 lb. stewed tomatoes
Salt, to taste
Pepper, to taste
1 tsp. basil
1/2 tsp. oregano
1-1/2 cup grated mozzarella cheese


Trim excess fat from veal, if any; cut into six pieces. Pound each piece with a heavy mallet to quarter-inch thickness. Combine the bread crumbs and Parmesan cheese; dip each piece of meat in the beaten egg, then in the crumb mixture. Heat oil in a large skillet; brown the steak well on both sides. Remove the veal to paper towels to drain. Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and orégano to the skillet, and stir to combine. Bring the mixture to a boil; lower the heat and simmer, uncovered, for 30 minutes. Spoon five tablespoons of cooked tomato mixture into the bottom of a 13x9x2-inch baking dish (enough to lightly cover the bottom of the dish). Place the veal on top of the sauce in a single layer; pour the remaining sauce over the veal. Bake in a preheated 350°F oven for 1 hour. Remove from the oven; sprinkle with cheese. Bake 15 minutes longer, or until the cheese is melted.

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