↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese
Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
view more member recipes
VEAL PARMIGIANA
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese
Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Veal Parmigiana
by ICOOK2
Sauce: 3 cloves garlic, minced 1 (20 ounce) can tomatoes 4 tablespoons olive oil 1 1/2 teaspoons salt 1 medium onion, chopped 1 (8 ounce) can tomato puree 1 teaspoon basil 1 teaspoon pepper
by ICOOK2
Sauce: 3 cloves garlic, minced 1 (20 ounce) can tomatoes 4 tablespoons olive oil 1 1/2 teaspoons salt 1 medium onion, chopped 1 (8 ounce) can tomato puree 1 teaspoon basil 1 teaspoon pepper
Hamburgers Parmigiana
by sgre52160
1/4 cup minced scallions 1 tsp dried basil, crumbled 1 tbsp Italian parsley, minced 1 1/2 tbsp parmesan cheese, grated 1/4 tsp nutmeg, fresh grated 1/2 tsp fresh ground black pepper 1 cup dry br
by sgre52160
1/4 cup minced scallions 1 tsp dried basil, crumbled 1 tbsp Italian parsley, minced 1 1/2 tbsp parmesan cheese, grated 1/4 tsp nutmeg, fresh grated 1/2 tsp fresh ground black pepper 1 cup dry br
*beef Parmigiana*
by sgre52160
1 1/2 lbs round steak, 3/4 inch thick 1/3 cup grated parmesan cheese 1/3 cup Italian dry bread crumbs 1 egg, beaten 1/3 cup oil 1 medium, minced 1 tsp salt 1/4 tsp pepper and garlic powder 1/2
by sgre52160
1 1/2 lbs round steak, 3/4 inch thick 1/3 cup grated parmesan cheese 1/3 cup Italian dry bread crumbs 1 egg, beaten 1/3 cup oil 1 medium, minced 1 tsp salt 1/4 tsp pepper and garlic powder 1/2
Eggplant Parmigiana
by sgre52160
2 cups seasoned bread crumbs 1/4 tsp salt 1/4 tsp black pepper 4 eggs, lightly beaten 1 large eggplant Vegetable or olive oil for frying 3 1/2 cups spaghetti sauce, divided 3 cups shredded mozz
by sgre52160
2 cups seasoned bread crumbs 1/4 tsp salt 1/4 tsp black pepper 4 eggs, lightly beaten 1 large eggplant Vegetable or olive oil for frying 3 1/2 cups spaghetti sauce, divided 3 cups shredded mozz
Italian Meatloaf Parmigiana
by sgre52160
2 tablespoons extra-virgin olive oil 1 red pepper, seeded, small diced 1 onion, diced 2 teaspoons (about 3 cloves) chopped garlic 1/2 pound ground beef (80/20) 1/2 pound bulk Italian sausage 2 e
by sgre52160
2 tablespoons extra-virgin olive oil 1 red pepper, seeded, small diced 1 onion, diced 2 teaspoons (about 3 cloves) chopped garlic 1/2 pound ground beef (80/20) 1/2 pound bulk Italian sausage 2 e
view more member recipes
related CDKitchen recipes
Veal And Tomato Stew
Veal Francaise
Veal And Peppers
Ground Veal Marsala
Dijon Veal Roast
Braised Veal Steak with Vegetables
Pan Roasted Veal Chops
Zesty Italian Veal Salad