Veal Parmigiana
Veal Parmigiana is a classic Italian-American dish that combines tender veal cutlets with a flavorful tomato sauce and melted mozzarella cheese. The veal is first coated in a crispy Parmesan and breadcrumb mixture, then browned to perfection before being baked to a bubbly, cheesy delight.
This hearty dish is perfect for special occasions or when you want to enjoy a comforting, homemade meal with authentic Italian flavors.
Veal Parmigiana
Ingredients:
1⁄3 cup grated parmesan cheese
2 teaspoons dry breadcrumbs
1 1⁄2 lbs veal cutlets
1 egg, slightly beaten
2 teaspoons oil
1⁄2 cup chopped onion
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon italian seasoning
1 (8 ounce) can tomato sauce
4 slices mozzarella cheese
3 teaspoons parmesan cheese
Instructions:
Mix breadcrumbs with 1/3 cup parmasan.
Dip veal in egg, then breadcrumbs.
Brown in hot oil.
Place in 8in baking dish.
Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
Top veal with mozzarella.
Pour tomato mix over all.
Sprinkle with 3 T parmesan.
Bake at 375* for 30 minutes, or until bubbly.
Notes:
Veal Alternatives: If you prefer, you can substitute the veal with chicken or eggplant for a different take on this classic dish. Chicken breasts or eggplant slices should be pounded thin for even cooking.
Cheese: Fresh mozzarella can be used instead of pre-sliced for a richer, creamier texture. For extra flavor, consider adding a mix of mozzarella and provolone.
Tomato Sauce: For a more robust flavor, use a homemade marinara sauce or a high-quality store-bought sauce. You can also add crushed red pepper flakes for a bit of heat.
Bread Crumbs: Panko breadcrumbs can be used for a lighter, crunchier coating. You can also toast the breadcrumbs slightly before using them to enhance the flavor.
Baking Dish: Use a baking dish that fits the veal cutlets snugly to prevent the sauce from spreading too thin, which can cause the dish to dry out.
Make-Ahead Tip: You can prepare the dish up to the point of baking, then cover and refrigerate it for up to 24 hours. Bake it just before serving.
Serving Suggestions: Serve Veal Parmigiana over pasta, such as spaghetti or fettuccine, with a side of garlic bread or a fresh salad for a complete meal.
Garnish: Freshly chopped basil or parsley can be added on top just before serving to add a burst of color and freshness.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness of the breading.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 420 kcal | Protein: 38g | Carbohydrates: 14g | Fiber: 2g | Sugar: 4g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 900mg
Frequently Asked Questions:
Can I use chicken instead of veal?
Yes, chicken breasts are a popular alternative to veal in this dish.
Simply pound the chicken breasts to an even thickness and follow the same instructions.
Can I make this dish ahead of time?
Yes, you can assemble the dish up to the point of baking and refrigerate it for up to 24 hours.
Bake it just before serving for the best results.
What kind of tomato sauce should I use?
You can use homemade marinara sauce or a high-quality store-bought sauce.
If using store-bought, choose one with a flavor you enjoy, as it will have a significant impact on the dish.
Can I freeze Veal Parmigiana?
Yes, Veal Parmigiana can be frozen before baking.
Assemble the dish, cover it tightly, and freeze for up to 2 months.
Thaw in the refrigerator overnight before baking.
What sides go well with Veal Parmigiana?
Veal Parmigiana pairs well with pasta, garlic bread, or a fresh green salad.
You can also serve it with roasted vegetables or mashed potatoes.
Can I use fresh breadcrumbs instead of dry?
Yes, fresh breadcrumbs can be used, but they may result in a softer coating.
To achieve a crispier texture, toast the fresh breadcrumbs in the oven before using them.
How do I prevent the breading from falling off the veal?
Make sure to press the breadcrumbs firmly onto the veal after dipping it in the egg.
Allow the breaded veal to rest for a few minutes before browning it in the skillet.
Is there a way to make this dish lighter?
To lighten the dish, you can bake the breaded veal cutlets instead of frying them. You can also use less cheese or choose a lower-fat cheese option.
How do I know when the veal is cooked through?
The veal should be cooked to an internal temperature of 145°F (63°C).
When baked, the dish should be bubbly, and the cheese melted and slightly browned.
Can I add extra vegetables to the sauce?
Yes, you can add vegetables like mushrooms, bell peppers, or spinach to the tomato sauce for added flavor and nutrition.
Sauté the vegetables with the onions before adding the tomato sauce.