Veal Parmesan
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Additional Considerations:
- Makes 4 Servings
- Tags:
- Veal
- Entrees
- Southern Italy
Ingredients
- 8 oz. Contadina® Tomato Sauce
- 1/2 cup Contadina® Traditional Unseasoned Bread Crumbs
- 3 Tbsp. OLIVE OIL
- 1/4 cup ONION finely chopped
- 1 GARLIC CLOVE finely chopped
- 1 Tbsp. FRESH OREGANO chopped, or 1 tsp. dried oregano, crushed
- 1 EGG
- 1/4 cup PARMESAN CHEESE grated
- 1 lb. VEAL CUTLETS thin
- 4 oz. MOZZARELLA CHEESE thinly sliced
Instructions
1. Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.
2. Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.
3. Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. sprinkle with mozzarella.
4. Bake in preheated 350ºF oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.
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Recipe: 8 1/2 x 11 | 4 x 6 | 3 x 5
Shopping List: 8 1/2 x 11 | 4 x 6 | 3 x 5
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Del Monte Products In This Recipe
Contadina®
Tomato Sauce
Contadina®
Traditional Unseasoned Bread Crumbs