Veal Parmigiana

"From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious."
 
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photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
1hr 30mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
  • Stir in tomato sauce, water, oregano, pepper, and parsley.
  • Cover and simmer 10 minutes.
  • Combine 1/2 cup parmesan cheesewith bread crumbs.
  • Dip veal into egg, then into cheese crumb mixture.
  • Heat remaining olive oil in skillet and saute veal until golden, turning only once.
  • Pour 1/2 the tomato sauce into baking dish.
  • Place veal and mozzarella cheese in alternating layers in dish.
  • Pour remaining sauce over veal and cheese.
  • Sprinkle with 2 tablespoons parmesan cheese.
  • Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
  • Serve with capellini, crusty bread, and a salad.

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Reviews

  1. I have been making both chicken and veal parm like this for over 40 years. I thought I was the only one who layered it in a cassarole dish. A couple of things I do differently, I add parsley to the bread crumbs and parm cheese, And I coat the veal in the bread crumbs first, then egg, and then bread crumbs again this makes the bread crumbs to sitck. Try it!
     
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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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