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Veal Parmigiana
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

* Roma Tomato Sauce (see link in the Try This to the left) or your fa
vorite Italian tomato sauce

1 pound Veal Round for Scaloppini, 1/4-inch thick

1/4 cup flour

1/4 tsp. each salt and pepper

2 eggs, beaten

2/3 cup dry bread crumbs

2/3 cup plus 1/4 cup fresh grated parmesan cheese

2 tablespoons olive oil

4 ounces (4 thin slices) mozzarella cheese

6 ounces dried angel hair pasta


Heat oven to 400 degrees F. Heat tomato sauce. Turn veal in flour seas
oned with salt and pepper in a shallow pan or shake in a plastic bag.
Dip floured scallops in egg to moisten entire surface. Turn scallops i
n bread crumbs mixed with 1/3 cup parmesan cheese in a shallow pan to
coat well.
Heat a 12-inch skillet over Medium-High heat. Add 1 tablespoon oil to
warm skillet. Cook half the veal for 1 1/2 minutes per side, turning o
nce. Add 1 tablespoon oil and repeat with remaining veal.
Arrange browned veal flat in a 7 x 11 x 2-inch ungreased baking dish.
Top each scallop with a slice of mozzarella. Spoon half the tomato sau
ce over veal and cheese. Sprinkle with 1/4 cup parmesan.
Bake uncovered 8 to 10 minutes until cheese melts. Meanwhile, boil pas
ta in a 3 to 4 quart stock pot 5 minutes and drain. Serve veal over or
with pasta and remaining sauce, as desired.

Nutritional Information

No Nutritional Information Available


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