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Veal Parmigiana

Yield 4 to 6 servings


  • 1/4 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 (1/8-inch-thick) veal cutlets
  • 1 cup fine dry breadcrumbs
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 (8-ounce) cans tomato sauce
  • 1 (8-ounce) package sliced mozzarella cheese

How to Make It

  1. Combine Parmesan cheese, eggs, salt, and pepper; beat well. Dip cutlets into egg mixture; dredge in breadcrumbs. Sauté cutlets in oil in a skillet over medium heat 4 minutes on each side or until browned.

  2. Place cutlets in a well-greased 2-quart casserole. Pour tomato sauce over veal; top with mozzarella cheese. Bake at 350° for 15 minutes or until cheese melts.

Oxmoor House Homestyle Recipes