Veal Parmigiana

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

Cooking Connection


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

1poundVeal Round for Scaloppini, 1/4-inch thick,


1/4 tsp.each salt and pepper,

2eggs, beaten,

2/3cupdry bread crumbs,

2/3cupplus 1/4 cup fresh grated parmesan cheese,

2tablespoonsolive oil,

4ounces(4 thin slices) mozzarella cheese,

6ouncesdried angel hair pasta,


1Heat oven to 400 degrees F. Heat tomato sauce. Turn veal in flour seasoned 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 in bread crumbs mixed with 1/3 cup parmesan cheese in a shallow pan to coat well.

2Heat 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 once. Add 1 tablespoon oil and repeat with remaining veal.

3Arrange 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 sauce over veal and cheese. Sprinkle with 1/4 cup parmesan.

4Bake uncovered 8 to 10 minutes until cheese melts. Meanwhile, boil pasta 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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