Special Veal Parmigiana
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Some people insist on frying in vegetable oil while others prefer butter. We use a little of both in this recipe. You'll notice the difference when you taste this veal parmigiana recipe!
What You'll Need:
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Italian-flavored bread crumbs
- 1 pound veal cutlets, pounded to -inch thickness
- 1/2 cup (1 stick) butter, divided
- 1/4 cup vegetable oil
- 1 1/2 cups spaghetti sauce, warmed
- 2 cups (8 ounces) shredded mozzarella cheese
What To Do:
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
- In a shallow dish, beat together the eggs, salt, and pepper. Place bread crumbs in another shallow dish. Dip each veal cutlet in egg mixture then in bread crumbs, coating completely; set aside.
- In a large skillet, melt 2 tablespoons butter with 2 tablespoons oil over medium heat. Add veal in batches and cook 1 to 2 minutes per side, or until golden, adding more butter and oil as needed.
- Drain on paper towels then place on coated baking sheet in a single layer. Spread spaghetti sauce evenly over veal then sprinkle with cheese. Bake 3 to 4 minutes, or until heated through and cheese is melted.
To make Chicken Parmigiana, substitute boneless, skinless chicken cutlets for the veal.
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Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!