Best Veal Parmigiana
Best Veal Parmigiana recipe
Yield
12 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
beef, round steak
1/2 inch thick, or veal |
*
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| ⅓ | cup |
bread crumbs
dry |
|
|
salt
to taste |
*
|
||
| ⅓ | cup |
Parmesan cheese
grated |
|
|
black pepper
to taste |
*
|
||
| 1 | large |
eggs
beaten |
|
| 1 | teaspoon |
basil
|
*
|
| ⅓ | cup |
corn oil
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | large |
onions
chopped |
|
| 1 ½ | cup |
mozzarella cheese
grated |
*
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
1/2 inch thick, or veal |
*
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 79 | ml |
bread crumbs
dry |
|
| 1 | x |
salt
to taste |
*
|
| 79 | ml |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
basil
|
*
|
| 79 | ml |
corn oil
|
|
| 2.5 | ml |
oregano
|
|
| 1 | each |
onions
chopped |
|
| 355 | ml |
mozzarella cheese
grated |
*
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Trim excess fat from steak; cut into 6 pieces.
Pound each piece with a heavy mallet to ¼ inch thickness.
Combine bread crumbs and parmesan cheese; dip each piece of meat in beaten egg, Heat oil in a large skillet; brown steak well on both sides.
Remove steak to paper towels to drain.
Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet.
Stir Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes.
Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2 inch baking dish (enough to lightly cover bottom of dish).
Place steak on top of sauce in a single layer; pour remaining sauce in a single layer; pour remaining sauce over steak.
Bake in preheated 350℉ (180℃) F oven 1 hour.
Remove from oven; sprinkle with cheese.
Bake 15 minutes longer, or until cheese is melted.
