Special Veal Parmigiana
- SERVES
- 4
- COOK TIME
- 4 Min
Some people insist on frying in vegetable oil while others prefer butter. We use a little of both in this recipe. You'll notice the difference when you taste this veal parmigiana recipe!
What You'll Need
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cup Italian-flavored bread crumbs
- 1 pound veal cutlets, pounded to -inch thickness
- 1/2 cup (1 stick) butter, divided
- 1/4 cup vegetable oil
- 1 1/2 cup spaghetti sauce, warmed
- 2 cups (8 ounces) shredded mozzarella cheese
What to Do
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
- In a shallow dish, beat together the eggs, salt, and pepper. Place bread crumbs in another shallow dish. Dip each veal cutlet in egg mixture then in bread crumbs, coating completely; set aside.
- In a large skillet, melt 2 tablespoons butter with 2 tablespoons oil over medium heat. Add veal in batches and cook 1 to 2 minutes per side, or until golden, adding more butter and oil as needed.
- Drain on paper towels then place on coated baking sheet in a single layer. Spread spaghetti sauce evenly over veal then sprinkle with cheese. Bake 3 to 4 minutes, or until heated through and cheese is melted.
Notes
To make Chicken Parmigiana, substitute boneless, skinless chicken cutlets for the veal.
Read NextAward Winning Veal Oscar
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 989
- Calories from Fat 657
- Total Fat 73g 112 %
- Saturated Fat 33g 167 %
- Trans Fat 1.0g 0 %
- Protein 43g 86 %
- Amount Per Serving % Daily Value *
- Cholesterol 285mg 95 %
- Sodium 2,138mg 89 %
- Total Carbohydrates 40g 13 %
- Dietary Fiber 2.2g 9 %
- Sugars 7.3g 0 %
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jalexis3 2404243
Sep 14, 2016
I would love to prepare this, but cannot find Veal anywhere. (Grocery stores, Butcher Shop, etc) Guess it has become politically incorrect.
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