Veal Parmigiana

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IngredientsVeal Parmigiana

  • 2 cups Italian tomato sauce or spaghetti sauce
  • 1 large egg
  • 2 tablespoons water
  • ⅔ Cup dry bread crumbs
  • ⅓ Cup grated Parmesan cheese
  • 1 ½ lbs. veal for scaloppini or substitute veal round steak
  • ¼ cup olive or vegetable oil
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 box spaghetti pasta


  1. Cut veal into 12 pieces.  Place each piece between sheets of plastic wrap or waxed paper.  Lightly pound with flat side of meat mallet until ¼ inch thick.
  2. Make Italian tomato sauce; preheat oven to 350⁰
  3. Mix egg and water.  Mix bread crumbs and Parmesan cheese.  Dip veal into egg mixture, then coat with bread crumb mixture.
  4. 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 of if necessary.
  5. Place half of the veal in ungreased rectangular baking dish, 11 x 7 x 1 ½ inches, overlapping slices slightly.
  6. Spoon half of the sauce over veal.
  7. Sprinkle with 1 cup of the mozzarella cheese.
  8. Repeat with remaining veal, sauce and cheese.
  9. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
  10. Fill large stock pot with water and bring to boil, prepare pasta according to directions on package

Serve with a tossed green salad and hard crusted Italian bread

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