Veal Parmigiana



Combine the first 8 ingredients together in pot. Bring sauce to boil, lower heat and simmer for 20 minutes. Dip each veal cutlet in eggs and bread with bread crumbs. Set aside onto a sheet of wax paper. Sprinkle each cutlet with garlic powder, salt, and pepper. Cover bottom of a 10 inch frying pan with olive oil. Brown each cutlet in open pan and sprinkle with Marsala wine.
Transfer to a baking dish. Place Mozzarella cheese on each cutlet and cover with sauce. Bake at 400 F. until the cheese starts to melt. Remove and serve with hot cooked pasta and the hot simmered sauce mixture.

Serves 6

Calories per serving: 664
Fat per serving: 21.0


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