Recipes:
**Veal Parmigiana**
**INGREDIENTS**
½ cup vegetable oil,
divided
1 small onion,
chopped
1 clove garlic,
crushed
3 (15-ounce) cans
chopped tomatoes
1 (6-ounce) can
tomato paste
1 teaspoon chopped
fresh basil
½ teaspoon dried
oregano
1 bay leaf
6 (4-ounce) veal
cutlets
2 eggs, beaten
½ cup seasoned bread
crumbs
1 cup shredded
mozzarella cheese
½ cup grated
Parmesan cheese,
divided
**SERVES 6**
**Make Ahead**
Prepare the sauce
through step 2 up to
8 hours ahead. Refrigerate
until ready to use.
**VARIATION**
Trimmed pork
cutlets make a tasty
alternative in this
Italian classic.
**1** Preheat oven to 400°F.
Grease a large baking
dish. Heat 2 tablespoons
oil in a large skillet over
medium-high heat; add
onion and garlic. Cook
until tender, about
5 minutes.
**2** Stir undrained
tomatoes and tomato
paste into skillet. Add
basil, oregano and bay leaf;
mix well. Simmer, stirring
frequently, for 20 minutes.
Discard bay leaf.
**3** Pound veal between
sheets of waxed paper
to ¼-inch thickness.
Dip in egg and coat with
bread crumbs. Sauté in
remaining oil, turning once,
until browned, about
5 minutes; drain.
**4** Layer tomato mixture,
veal, mozzarella and
¼ cup Parmesan in
prepared baking dish.
Bake until browned and
bubbly, about 15 minutes.
Sprinkle with remaining
Parmesan before serving.
Make It Quicker
• The breading will
stick to the veal
better if you chill
the breaded cutlets
in the refrigerator
before sautéing.
