Parmigiana Veal Scaloppini

Veal Parmigiana
A veal classic - all will enjoy! Tender pieces a veal in a crispy Italian style breading layered with tomato sauce and a blend of parmesan and mozzarella cheese. Enhance this dish and spice up the tomato sauce with capers or black olives and hot pepper sauce for a little heat.
 

Ingredients

 
  • 4 115 g (4 oz.) breaded cutlets
  • 375 ml (1 ½ cup) of your favorite tomato sauce
  • 125 ml (1/2 cup) parmesan cheese
  • 4 mozzarella cheese slices
  • 30 ml (2 tbsp.) butter or as needed
  • 30 ml (2 tbsp.) olive oil or as needed
  • Parsley (optional)
 

Tags

Veal, Milk-Fed Veal, Scaloppini

Preparation



Preheat oven 350°F (180°C).
  1. Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the breaded veal cutlets over the sauce, slightly overlapping them.
  2. Cover breaded cutlets with remainder of tomato sauce.
  3. Top breaded veal and sauce with mozzarella slices and parmesan cheese.
  4. Cover baking pan with aluminum foil and bake in the center of the oven for 25-30 minutes.
  5. (Optional) To brown the top, remove the foil and run the dish briefly under a broiler, watching carefully not to overcook.
  6. (Optional) Serve with a side of vegetables and risotto or pasta and garnish plates with parsley.

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