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
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
-
Step1Heat oven to 350°F.
-
Step2Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
-
Step3Heat 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.
-
Step4Place 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.
-
Step5Bake 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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved