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Veal Parmigiana

  • 6servings
  • 50minutes
  • 445calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 2 tablespoons water

  3. 2/3 cup Progresso® dry bread crumbs (any flavor)

  4. 1/3 cup grated Parmesan cheese

  5. 1 1/2 pounds veal for scallopini

  6. 1/4 cup olive or vegetable oil

  7. 2 cups tomato pasta sauce (any variety)

  8. 2 cups shredded mozzarella cheese (8 ounces)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F.

  2. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.

  3. Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.

  4. Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.

  5. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

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