Breaded veal cutlets are browned, baked under slices of mozzarella cheese, then served with an herb-infused tomato sauce in this elegant, classic preparation
Ingredients of Veal Parmesan
8 ounces CONTADINA® Tomato Sauce
1/2 cup CONTADINA® Traditional Unseasoned Bread Crumbs
3 tablespoons olive oil
1/4 cup onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon fresh oregano, chopped
1/4 cup Parmesan cheese, grated
1 pound veal cutlets, thin
4 ounces mozzarella cheese, thinly sliced
Preparation of Veal Parmesan
Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.
Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.
Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. Sprinkle with mozzarella.
Bake in preheated 350 degrees F oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.
Category: Veal Parmesan