Veal Parmigiana Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1 cup cornflake crumbs | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | 1 Teaspoon | |
| 2 pounds veal cutlets or veal steak, about | ||
| 1/4- inch thick | ||
| 2 slightly beaten eggs | ||
| Tomato sauce | 1 15 Ounce | |
| Oregano | 1 Teaspoon, crushed | |
| Sugar | 1/2 Teaspoon | |
| Dash onion salt | ||
| 4 thin slices mozzarella cheese, halved | ||
Directions
Melt butter in 10 x 6 x 1 1/2-inch baking dish.
Combine cornflake crumbs, parmesan cheese, salt, and dash pepper.
Cut veal in serving pieces; dip in eggs, then in crumb mixture.
Place in baking dish.
Bake in 400° oven for 20 minutes.
Turn meat; continue baking 15 to 20 minutes or till tender.
Meanwhile, combine tomato sauce, oregano, sugar, and onion salt; heat just to boiling, stirring frequently.
Pour sauce over meat.
Top with cheese.
Return to oven to melt cheese slices, about 3 minutes.
Serve with buttered noodles.
Combine cornflake crumbs, parmesan cheese, salt, and dash pepper.
Cut veal in serving pieces; dip in eggs, then in crumb mixture.
Place in baking dish.
Bake in 400° oven for 20 minutes.
Turn meat; continue baking 15 to 20 minutes or till tender.
Meanwhile, combine tomato sauce, oregano, sugar, and onion salt; heat just to boiling, stirring frequently.
Pour sauce over meat.
Top with cheese.
Return to oven to melt cheese slices, about 3 minutes.
Serve with buttered noodles.
Chef
