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free recipes >
beef, lamb and pork >
recipe |
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| Veal Parmigiana |
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| 3/4 cup |
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Italian-style bread crumbs |
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| 3/4 cup |
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Parmesan cheese |
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salt |
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pepper |
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| 1 |
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egg beaten |
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| 1/8 cup |
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water |
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| 6 |
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(4 oz.) Veal Slices, thawed and pounded |
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| 4 Tbs |
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Clarified butter |
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| 3 |
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slices mozzarella cheese |
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| Sauce |
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| 2 Tbs |
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Olive oil |
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| 1 |
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small onion, chopped |
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| 2 |
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medium cloves garlic, minced |
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| 1 |
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(6 oz.) can tomato paste |
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| 1/3 cup |
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water |
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| 1 |
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(28 oz.) can crushed tomatoes |
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| 1 tsp |
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Basil |
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| 1 Tbs |
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Sugar |
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| 1 |
Combine bread crumbs, Parmesan cheese
and seasoning. Beat egg and combine with water. Dip veal
into beaten egg, then coat with dry mixture. Quickly sauté
and place on oven broiler. |
| 2 |
Top each piece with a slice of mozzarella
cheese. Broil until cheese begins to bubble. Pour 1/3
cup of sauce on each serving. |
| Sauce |
| 1 |
Sauté onion and garlic in oil until
onion is translucent. Stir in tomato paste and water.
Add tomatoes, basil, and sugar. Simmer covered for 1/2
hour. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
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| Amount
Per Serving |
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| Calories |
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467.73 |
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| Calories From Fat |
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209.16 |
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%
Daily Value |
| Total Fat 23.67g |
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36% |
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| Saturated Fat 11.03g |
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55% |
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| Cholesterol
163.86mg |
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54% |
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| Sodium
968.24mg |
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40% |
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| Potassium
1106.17mg |
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31% |
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| Carbohydrates
26.79mg |
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8% |
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| Dietary Fiber 3.54g |
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14% |
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| Protein
37.96g |
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75% |
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| Cooking Tips |
| Sauce left over may be frozen and used at a later
time. |
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| Recipe Type |
| Main Dish, Meat |
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| Recipe Source |
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