Veal Parmigiana

star pooley


I love veal and this is one of my very favorite ways to eat it! There are many recipes for this type of veal dish, but I happened across this one on the internet and like it. Very easy to make! Serve with a side of pasta. Can also be eaten in a sandwich on a nice Italian roll.

pinch tips: How to Measure Ingredients






40 Min


40 Min


1 1/2 c
dry, unseasoned bread crumbs
1 c
grated parmesan cheese, plus
4 Tbsp
grated parmesan cheese
1 Tbsp
minced fresh parsley
1 Tbsp
minced fresh basil
1 tsp
1/2 tsp
ground black pepper
2 large
1 tsp
1/2 c
all purpose flour
veal scallops
1/3 c
olive oil
1 1/2 c
tomato sauce (homemade or jarred)
8 slice
mozzarella cheese

Directions Step-By-Step

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.