Veal parmigiana

Yield: 6 servings

Measure Ingredient
2 pounds Veal cutlets, cut into serving-size
2 Eggs, beaten
¼ teaspoon Garlic powder
¼ teaspoon Salt
¾ teaspoon Pepper
Fine dry breadcrumbs
⅓ cup Vegetable oil
15 ounces Can tomato sauce
8 ounces Can tomato sauce
2 tablespoons Brown sugar
1½ teaspoon Dried oregano leaves
¼ cup Grated Parmesan cheese
8 ounces Sliced mozzarella cheese

Pound veal cutlets, if necessary, to ⅛" thickness. Combine eggs and next 2 ingredients, and ¼ tsp. of pepper in a bowl; beat well with a wire whisk. Add cutlets, turning to coat with egg mixture; cover and let stand 15 minutes. Drain and dredge well with breadcrumbs.

Cook cutlets in hot oil until browned on each side. Place in a lightly greased 13x9x2" baking dish.

Preheat oven to 350 degrees. Combine tomato sauce, brown sugar, oregano and ½ tsp. pepper in a saucepan. Bring to a boil, stirring frequently. Pour sauce over veal and sprinkle with Parmesan cheese.

Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese slices on top of cutlets; bake 5 to 10 additional minutes.

From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -

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