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Veal Parmigiana

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. Mozzarella and Parmesan melt over breaded veal steaks swimming in this delicious homemade Marinara sauce. I often use chicken breast or even turkey breast instead of veal. It comes amazing every time. Enjoy!!!

Posted on November 4, 2009

Makes 4 servings

IngredientsVeal Parmigiana

4 thin veal steaks

1 cup dry breadcrumbs

1/2 tsp dried basil

1/4 cup fresh Parmesan, finely grated

 All purpose flour, for coating

1 egg, lightly beaten

1 tbsp milk

Olive oil, for frying

1 cup homemade marinara sauce

1/2 cup Parmesan, finely grated fresh, extra

4 slices mozzarella, thinly sliced


1. Place the meat between sheets of plastic wrap and flatten 1/4 inch thick.

2. Combine the breadcrumbs, basil and Parmesan on a sheet of paper. Coat the veal steaks in flour, shaking off the excess. Working with one at a time, dip the steaks into the combined egg and milk, then coat with the breadcrumb mixture. Lightly shake off the excess. Refrigerate for 30 minutes to firm the coating.

3. Preheat the oven 350°F. Heat the oil in a frying pan and brown the veal steaks over medium heat for 2 minutes each side, in batches if necessary. Drain on paper towels.

4. Spread half the sauce into an ovenproof dish. Arrange the veal steaks on top in a single layer and spoon over the remaining sauce.

5. Top with the Parmesan cheese and mozzarella and bake for 20 minutes, or until the cheeses are melted and golden brown. Serve immediately with spaghetti.

Note: I often use chicken or turkey instead of veal.




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