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Veal Parmigiana
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Prep Time:
15 minutes
Total Time:
50 minutes
Italian-inspired comfort dish, featuring chicken and eggplant options.
Ingredients:
  • 1 egg
  • 2 tablespoons water
  • 2/3 cup Progresso™ dry bread crumbs (any flavor)
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 pounds veal for scallopini
  • 1/4 cup olive or vegetable oil
  • 2 cups tomato pasta sauce (any variety)
  • 2 cups shredded mozzarella cheese (8 ounces)
Instructions:
  • Preheat your oven to 350°F.
  • Combine the egg with water and mix well. In a separate bowl, combine bread crumbs and Parmesan cheese. Dip veal into the egg mixture, then coat with the bread crumb mixture.
  • In a wide 12-inch skillet, heat oil over medium heat. Cook the veal in two batches for about 5 minutes each, turning once, until it is a light brown color. Drain off any excess oil as needed. Repeat the process with the remaining veal, adding 1 or 2 tablespoons of oil if required.
  • Layer half of the veal slices in a 11x7x1 1/2 inches ungreased rectangular baking dish, slightly overlapping them. Pour half of the pasta sauce over the veal and sprinkle 1 cup of mozzarella cheese on top. Repeat the layers with the remaining veal, sauce, and cheese.
  • Bake for around 25 minutes uncovered until the sauce is bubbly and the cheese is lightly browned.

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