Veal Parmigiana Recipe

Veal Parmigiana picture


MethodMain Ingredient


 Canned tomato sauce16 Ounce (2 Can)
 Sugar1 Teaspoon
 Garlic salt1⁄2 Teaspoon
 Oregano1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Eggs2 , beaten
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry bread crumbs1 1⁄2 Cup (24 tbs)
 Boneless veal cutlets6 (1/2 Inch Thick)
 Olive oil1⁄4 Cup (4 tbs)
 Shredded mozzarella cheese1 Cup (16 tbs)
 Parmesan cheese1⁄3 Cup (5.33 tbs), grated

Nutrition Facts

Serving size: Complete recipe

Calories 2057 Calories from Fat 987

% Daily Value*

Total Fat 112 g171.6%

Saturated Fat 36.3 g181.5%

Trans Fat 0 g

Cholesterol 938.9 mg

Sodium 7372.5 mg307.2%

Total Carbohydrates 90 g30.1%

Dietary Fiber 10.8 g43.1%

Sugars 31.2 g

Protein 173 g346.9%

Vitamin A 68.6% Vitamin C 54%

Calcium 123.1% Iron 65.1%

*Based on a 2000 Calorie diet


Preheat oven in Convection Bake to 350°F (*325°F).
Combine tomato sauce, sugar, garlic salt, oregano and pepper, mix well. Set aside.
In shallow dish, combine eggs, salt and pepper. Dip veal cutlets in egg mixture and dredge in crumbs.
Brown cutlets on both sides in hot oil and place in
2-quart (7" x 11") baking dish. Pour tomato sauce over cutlets.
Convection Bake for 15 to 20 minutes. Sprinkle with mozzarella and Parmesan cheese. Continue baking 5 minutes or until cheese melts.