Baked Veal Parmesan Recipe
Ingredients
1 pound thinly sliced veal cutlet
Salt
Pepper
1 egg, slightly beaten
1 tablespoon water
1/2 cup fine dry bread crumbs
3 tablespoons shortening
1 can (10 3/4 ounces) condensed tomato soup
1/4 cup water
1/4 cup finely chopped onion
1 small clove garlic, minced
Dash ground thyme
4 slices (about 4 ounces) Mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Pound veal; season with salt and pepper.
Cut into serving-size pieces.
Beat egg and 1 tablespoon water.
Dip veal in egg mixture, then in bread crumbs.
In skillet, brown veal in shortening (use additional shortening if necessary).
Arrange veal in 2-quart shallow baking dish (12x8 x2").
Mix soup, 1/4 cup water, onion, garlic, and thyme; pour over veal.
Top with Mozzarella and Parmesan cheese.
Bake at 350°F. for 20 minutes or until veal is tender.
Cut into serving-size pieces.
Beat egg and 1 tablespoon water.
Dip veal in egg mixture, then in bread crumbs.
In skillet, brown veal in shortening (use additional shortening if necessary).
Arrange veal in 2-quart shallow baking dish (12x8 x2").
Mix soup, 1/4 cup water, onion, garlic, and thyme; pour over veal.
Top with Mozzarella and Parmesan cheese.
Bake at 350°F. for 20 minutes or until veal is tender.
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