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Veal Parmigiana

Cooking Connection


Quick and easy

Quick and easy

Quick and easy
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Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


*  Roma Tomato Sauce (see link in the Try This to the left) or your favorite 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 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.

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

Bake 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
Cooking Connection

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