Veal Parmigiana Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-pieces,
2: Eggs, beaten
1/4 t: Garlic powder,
1/4 t: Salt,
3/4 t: Pepper Fine dry breadcrumbs,
1/3 cup: Vegetable oil,
15 ounce: Can tomato sauce,
8 ounce: Can tomato sauce,
2 T: Brown sugar,
1 1/2 t: Dried oregano leaves,
1/4 cup: Grated Parmesan cheese,
8 ounce: Sliced mozzarella cheese,
Directions:
Pound veal cutlets, if necessary, to 1/8" thickness. Combine eggs and
next 2 ingredients, and 1/4 tsp. of pepper in a bowl; beat well with
a wire whisk. Add cutlets, turning to coat with egg mixture; cover
and let stand 15 minutes. Drain and dredge well with breadcrumbs.
Cook cutlets in hot oil until browned on each side. Place in a
lightly greased 13x9x2" baking dish.
Preheat oven to 350 degrees. Combine tomato sauce, brown sugar,
oregano and 1/2 tsp. pepper in a saucepan. Bring to a boil, stirring
frequently. Pour sauce over veal and sprinkle with Parmesan cheese.
Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese
slices on top of cutlets; bake 5 to 10 additional minutes.
Serves: 6 From: "Original Whistle Stop Cafe Cookbook" Posted by:
Debbie Carlson -
Source from luhu.jp
next 2 ingredients, and 1/4 tsp. of pepper in a bowl; beat well with
a wire whisk. Add cutlets, turning to coat with egg mixture; cover
and let stand 15 minutes. Drain and dredge well with breadcrumbs.
Cook cutlets in hot oil until browned on each side. Place in a
lightly greased 13x9x2" baking dish.
Preheat oven to 350 degrees. Combine tomato sauce, brown sugar,
oregano and 1/2 tsp. pepper in a saucepan. Bring to a boil, stirring
frequently. Pour sauce over veal and sprinkle with Parmesan cheese.
Cover and bake for 30 minutes. Uncover and arrange mozzarella cheese
slices on top of cutlets; bake 5 to 10 additional minutes.
Serves: 6 From: "Original Whistle Stop Cafe Cookbook" Posted by:
Debbie Carlson -
Source from luhu.jp