veal parmesan, krr

Recipe by
Megan Stewart
Middletown, OH

I love looking at Dad's saved recipes (he has his own folder) when I visit. These were some that I had to keep! Dad said you can use chicken if you don't want to use veal.

yield 6 -8
method Bake

Ingredients For veal parmesan, krr

  • 4-5 Tbsp
    oil
  • 2 lg
    onions, diced
  • 2
    29 oz cans tomato sauce, dad used 1 can
  • 2
    12 oz cans tomato paste, dad used 1 can
  • 1-2 c
    water
  • 2-3
    eggs, beaten
  • 2 c
    breadcrumbs
  • 8 Tbsp
    parmesan, plus more for topping
  • 3-4 Tbsp
    oregano
  • shredded mozzarella cheese
  • salt and pepper to taste
  • 12
    veal cutlets, pounded thin (or use chicken if you want)

How To Make veal parmesan, krr

  • 1
    Saute onions in oil until soft. Add tomato sauce, paste, and water. Stir and simmer, covered, 30-40 min.
  • 2
    Dip cutlets in beaten egg, then roll in combination of breadcrumbs, parmesan and oregano. Lightly brown in skillet.
  • 3
    Pour small amount of sauce in bottom of two 9x13s. Lay cutlets over sauce, then pour remaining sauce on top of cutlets. Top with mozzarella, then reserved parmesan.
  • 4
    Bake at 350 degrees 20 min. Serve immediately.

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