2 hrs 20 mins
Alan Leonetti's Note:
This is one of my favorite recipes. When you go to the store, don’t purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2” thick, and to tenderize them for you. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions e-mail me: AlanLeonetti@q.com
My Private Note
Units: US | Metric
INGREDIENTS FOR MARINARA SAUCE
- 2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
- 2 (6 ounce) cans hunts tomato paste
- 1 (14 1/2 ounce) can stewed tomatoes (Italian)
- 1/4 cup extra virgin olive oil
- 6 chopped garlic cloves (cut in halves or thirds)
- 1 teaspoon garlic juice (from jar)
- 1 shallot (diced)
- 2 tablespoons dried oregano
- 4 tablespoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon Splenda granular (sugar substitute)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
INGREDIENTS FOR VEAL
- 1DIRECTIONS FOR MARINARA SAUCE:.
- 2Empty crushed tomatoes, tomato paste and olive oil into pot.
- 3Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
- 4Slice shallot and dump into pot.
- 5Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
- 6Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- 7Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
- 8Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- 9Remove from heat and give it one last stir.
- 10DIRECTIONS FOR VEAL:.
- 11Preheat oven to 350 degrees F.
- 12Mix the beaten eggs in a bowl.
- 13Pour flour into a large plate and also the bread crumbs into another large plate.
- 14Pat the veal cutlets dry with paper towel.
- 15Dip the veal cutlets into the flour, covering both sides, then into the egg batter, covering both sides, and then dip into the bread crumbs, again making sure to cover both sides.
- 16Place the veal cutlets into large skillet with olive oil. MAKE SURE THE SKILLET AND OIL IS EXTREMELY HOT before you place the veal cutlets into the skillet. Sprinkle pepper to taste. Brown until golden brown on both sides.
- 17Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
- 18Place half of the Marinara sauce into baking dish.
- 19Place the veal cutlets into the baking dish over the sauce.
- 20Cover the veal cutlets with the remaining half of sauce, and then cover with both cheeses.
- 21Place into preheated 350 degree oven until the cheese melts and bubbles (about 10 to 15 minutes). Remove from oven and serve.
- 22NOTE: If you want to also serve Spaghetti as a side dish, double the ingredients for the Marinara sauce and reserve half of the sauce for the top of the spaghetti.
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Nutritional Facts for Veal Parmesan
Serving Size: 1 (1778 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2301.8
- Calories from Fat 1030
- Total Fat 114.4 g
- Saturated Fat 47.7 g
- Cholesterol 378.6 mg
- Sodium 9138.4 mg
- Total Carbohydrate 233.0 g
- Dietary Fiber 24.1 g
- Sugars 97.5 g
- Protein 98.4 g
The following items or measurements are not included:
dried Italian seasoning