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Best Veal Parmigiana

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Recipe

Best Veal Parmigiana recipe

 

Yield

12 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pound beef, round steak
1/2 inch thick, or veal
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16 ounces tomatoes, stewed, canned
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cup bread crumbs
dry
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salt
to taste
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cup Parmesan cheese
grated
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black pepper
to taste
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1 large eggs
beaten
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1 teaspoon basil
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cup corn oil
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½ teaspoon oregano
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1 large onions
chopped
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1 ½ cup mozzarella cheese
grated
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8 ounces tomato sauce
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Ingredients

Amount Measure Ingredient Features
680.4 g beef, round steak
1/2 inch thick, or veal
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462.4 ml/g tomatoes, stewed, canned
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79 ml bread crumbs
dry
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1 x salt
to taste
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79 ml Parmesan cheese
grated
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1 x black pepper
to taste
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1 each eggs
beaten
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5 ml basil
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79 ml corn oil
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2.5 ml oregano
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1 each onions
chopped
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355 ml mozzarella cheese
grated
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231.2 ml/g tomato sauce
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 22664% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 370mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 8% Vitamin C 22%
Calcium 17% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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