Photo by Melody

Dave's Garden Cookbook: Veal Parmigiana

Veal Parmigiana

By eyesoftexas

Category: Veal


2 eggs
salt & pepper to taste
1 c. bread crumbs, Italian seasoned
3 Tbsp. grated Parmesan cheese
1 lb. veal cutlets
6 Tbsp. olive oil
1 lg. can tomato sauce
1/2 lb. mozzarela cheese, thinly sliced


Beat eggs thoroughly, add salt and pepper. Mix bread crumbs and parmesan cheese. Dip cutlets into egg, then into bread crumbs; fry in hot oil for 5 minutes on each side or until golden brown. Place browned cutlets in baking pan; pour tomato sauce over them. Place mozzarella cheese over top. Bake in 250 to 300 degree oven for 15 minutes or untill cheese turns slightly brown. Yield: 4 servings.

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