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Veal Parmigiana

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By Betty Crocker Kitchens
Updated May 16, 2005
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Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

Veal Parmigiana

  • Prep Time 15 min
  • Total 50 min
  • Servings 6
  • Ingredients 8
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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)
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
  • Step 
    3
    Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
  • Step 
    4
    Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
  • Step 
    5
    Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition

445 Calories
23 g Total Fat
34 g Protein
26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
445
Calories from Fat
205
Total Fat
23 g
Saturated Fat
8 g
Cholesterol
135 mg
Sodium
890 mg
Potassium
580 mg
Total Carbohydrate
26 g
Dietary Fiber
1 g
Protein
34 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
10%
10%
Calcium
42%
42%
Iron
12%
12%
Exchanges:
1 1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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