veal parmesan, krr

Name: Veal Parmesan, KRR
Yield: 6
Cuisine: American
Ingredients: 4-5 tablespoon(s) oil; 2 large onions, diced; 2 29 oz cans tomato sauce, dad used 1 can; 2 12 oz cans tomato paste, dad used 1 can; 1-2 cup(s) water; 2-3 eggs, beaten; 2 cup(s) breadcrumbs; 8 tablespoon(s) parmesan, plus more for topping; 3-4 tablespoon(s) oregano; shredded mozzarella cheese; salt and pepper to taste; 12 veal cutlets, pounded thin (or use chicken if you want)

2 Pinches

Megan Stewart

Middletown, OH

Updated on Jul 31, 2022

I love looking at Dad's saved recipes (he has his own folder) when I visit. These were some that I had to keep! Dad said you can use chicken if you don't want to use veal.

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yield 6-8 serving(s)

Ingredients

4-5 tablespoons oil
2 large onions, diced
2 29 oz cans tomato sauce, dad used 1 can
2 12 oz cans tomato paste, dad used 1 can
1-2 cup water
2-3 eggs, beaten
2 cups breadcrumbs
8 tablespoons parmesan, plus more for topping
3-4 tablespoons oregano
shredded mozzarella cheese
salt and pepper to taste
12 veal cutlets, pounded thin (or use chicken if you want)

How To Make veal parmesan, krr

Step 1

Saute onions in oil until soft. Add tomato sauce, paste, and water. Stir and simmer, covered, 30-40 min.

Step 2

Dip cutlets in beaten egg, then roll in combination of breadcrumbs, parmesan and oregano. Lightly brown in skillet.
Step 3

Pour small amount of sauce in bottom of two 9x13s. Lay cutlets over sauce, then pour remaining sauce on top of cutlets. Top with mozzarella, then reserved parmesan.
Step 4

Bake at 350 degrees 20 min. Serve immediately.
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