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Nutrition Facts
Serving Size 248 g
(Approx. 4 Servings)
Amount Per Serving
Calories 640 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 1350 mg 56%
Total Carbohydrate 51 g 17%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 41 g
Vitamin A 8% Iron 15%
Vitamin C 0% Calcium 60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Veal Parmigiana
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1/4 cup(s) all purpous flour
1/4 Tsp iodized salt
1/4 Tsp black pepper
1 Lb Veal Round for Scaloppini, 1/4-inch thick
2 large eggs, beaten
2/3 cup(s) panko bread crumbs
2/3 cup(s) H-E-B Grated Parmesan Cheese
2 Tbsp extra virgin olive oil
4 Oz Mozzarella cheese slices
8 Oz tomato sauce, warmed
1/4 cup(s) H-E-B Grated Parmesan Cheese
6 Oz angel hair Capellini
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Heat oven to 400 °F.
In a shallow pan, mix flour, salt and pepper and coat veal evenly.
Dip floured scallops in egg to moisten entire surface, and shake the excess off.
Mix bread crumbs with 1/3 cup parmesan cheese in a shallow pan.
Coat veal with breading mixture, and shake the excess off.
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 the rest of the oil to cook the remaining veal.
Arrange veal in 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, and sprinkle with 1/4 cup Parmesan.
Bake uncovered 8-10 minutes until cheese melts.
Add the remaining tomato sauce to the pasta, and serve with veal.



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