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Classic Veal Parmigiana

Yield 8 servings.

Ingredients

  • 2 pounds veal cutlets
  • 1 2/3 cups plus 2 tablespoons grated Parmesan cheese, divided
  • 2/3 cup all-purpose flour
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 2 (15-ounce) cans tomato sauce
  • 1/4 cup Burgundy or other dry red wine
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 3 cups (12 ounces) shredded mozzarella cheese

Nutrition Information

  • calories 514
  • caloriesfromfat 56 %
  • fat 32.1 g
  • satfat 14.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 41.8 g
  • carbohydrate 13.9 g
  • fiber 0.0 g
  • cholesterol 211 mg
  • iron 0.0 mg
  • sodium 986 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut veal into serving-size pieces.

  2. 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.

  3. Combine tomato sauce and next 3 ingredients in a saucepan; cook, uncovered, over medium heat 5 minutes, stirring occasionally. Set aside.

  4. 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.

Light and Luscious