Veal Parmigiana

2 lb Veal cutlets, cut into serving-size pieces
2 Eggs, beaten
1/4 ts Garlic powder
1/4 ts Salt
3/4 ts Pepper
Fine dry breadcrumbs
1/3 c Vegetable oil
15 oz Can tomato sauce
8 oz Can tomato sauce
2 tb Brown sugar
1 1/2 ts Dried oregano leaves
1/4 c Grated Parmesan cheese
8 oz Sliced mozzarella cheese

Pound veal cutlets, if necessary, to 1/8" thickness. Combine eggs and next 2 ingredients, and 1/4 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 1/2 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.

Printer friendly version: Veal Parmigiana

Click Back to return here.