Veal Parmigiana

Prep Time: 30 min
Cook Time: 40 min
Total Time: 1 hr 10 min
Servings: 6
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 2 cloves garlic (or 1 shallot or 2 scallions), minced
  • 1 1/2 tsp dried oregano, divided
  • 1/2 tsp Filippo Berio white wine vinegar
  • 1/4 tsp freshly ground pepper
  • 1 lb veal cutlets, cut in 6 pieces
  • 4 egg whites, beaten
  • 3/4 cup bread crumbs or oat bran
  • 1 onion, sliced
  • 1 can (28 oz) whole tomatoes, drained and chopped
  • 1/4 cup sliced part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
      • In glass baking dish, combine 1 tsp olive oil, garlic, 1 tsp oregano, vinegar and pepper. Add veal cutlets; coat with mixture.
      • Place egg whites in shallow dish; place bread crumbs in separate shallow dish. Dip veal cutlets in egg whites, then in bread crumbs. Refrigerate for 20 minutes.
      • Preheat oven. Heat remaining oil in large skillet set over medium heat; sauté veal cutlets on both sides for 6 minutes until lightly browned. Place cutlets in glass baking dish. Reduce heat to low; sauté onions in oil remaining in skillet for 10 minutes.
      • Stir in tomatoes and remaining oregano; pour sauce over cutlets. Top with mozzarella slices and grated Parmesan. Bake for 30 minutes or until cooked through and sauce is bubbling.

       

      Tip: Serve with linguine tossed with oregano and steamed zucchini.

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    Categories

    Lunch

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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