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Veal Parmigiana

Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

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  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

Ingredients

1
egg
2
tablespoons water
2/3
cup Progresso™ dry bread crumbs (any flavor)
1/3
cup grated Parmesan cheese
1 1/2
pounds veal for scallopini
1/4
cup olive or vegetable oil
2
cups tomato pasta sauce (any variety)
2
cups shredded mozzarella cheese (8 ounces)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F.
  • 2 Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
  • 3 Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
  • 4 Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
  • 5 Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

EXPERT TIPS

Expert Tips

When you have more time than money, buy veal round steak instead of the pricier veal for scallopini. Cut steak into 12 pieces, then flatten the pieces between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness. No meat mallet? Try using a small cast-iron skillet.

For Chicken Parmigiana, just use 8 boneless skinless chicken breast halves (about 2 pounds) for the veal. Flatten chicken between sheets of plastic wrap or waxed paper to 1/4-inch thickness.

For Eggplant Parmigiana, use 2 small unpeeled eggplants (about 1 pound each). Cut each eggplant into 1/4-inch slices.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
445
(
Calories from Fat
205 ),
% Daily Value
Total Fat
23 g
23 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
135 mg
135 %;
Sodium
890 mg
890 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
1 g
1 %
),
Protein
34 g
34 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
10%;
Calcium
42%;
Iron
12%;
Exchanges:
1 1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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