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Veal Parmigiana

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2   Eggs
1 teaspoon 5mlMcCormick Season-All Seasoned Salt
1/4 teaspoon 1.3mlMcCormick Ground Black Pepper
1 cup 146g / 5.1ozDry bread crumbs
2 lbs 908g / 32ozVeal cutlets - (16 pieces cut 1/2" thick)
1/2 cup 118mlOlive oil
1/4 cup 36g / 1.3ozGrated Parmesan cheese
1/2 lb 227g / 8ozMozzarella cheese - sliced
  Sauce
1   Tomato paste - (6 oz)
1 cup 237mlWater - (1 tomato paste can)
1 tablespoon 15mlBrown sugar
1 teaspoon 5mlWorcestershire sauce
1 teaspoon 5mlMcCormick Season-All Seasoned Salt
1/2 teaspoon 2.5mlMcCormick Italian Seasoning
1/4 teaspoon 1.3mlMcCormick Oregano Leaves
1/8 teaspoon 0.6mlMcCormick Garlic Powder

Recipe Instructions

Place sauce ingredients in small saucepan and stir to mix. Cook over medium heat, stirring, until slightly thickened. Set aside.

Place eggs in shallow dish, add seasoned salt and pepper, and beat lightly. Place bread crumbs in separate shallow dish or on large piece of wax paper.

Dip cutlets into egg mixture and allow excess egg to drip off. Coat on all sides in bread crumbs.

Heat oil in large skillet over medium heat and brown cutlets, a few at a time, on both sides.

Place cutlets in 13- by 8- by 2-inch baking pan and pour reserved sauce over. Sprinkle with Parmesan cheese. Cover and bake in 350 degree oven 30 minutes or until meat is tender.

Uncover meat and place slices of mozzarella cheese over cutlets. Bake, uncovered, just until cheese melts, about 5 minutes.

This recipe yields 8 servings, 2 cutlets each.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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