Veal Parmigiana Recipe
Golden brown veal cutlets, topped with Mario's Signature Tomato sauce, loads of pizza mozzarella and baked to perfection. Served with penne and more of Mario's Signature Tomato Sauce.
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Ingredients
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Veal Cutlets
Tomato Sauce
Topping
Pasta
Method
Preparing the Veal
- 1
- 2
Bread the Cutlets
Dredge each veal cutlet in the flour, shake off excess, dip in the beaten eggs, and finally coat in breadcrumbs. Press the breadcrumbs onto the cutlets to ensure they stick.
- 3
Cook the Cutlets
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded veal cutlets and cook for about 4-5 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.
Making the Tomato Sauce
- 4
- 5
Simmer the Sauce
Add the canned crushed tomatoes, dried oregano, dried basil, salt, and sugar. Bring the mixture to a simmer and let cook for about 20 minutes, stirring occasionally.
Assembling the Dish
- 6
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Place the cooked veal cutlets on top, then cover with more tomato sauce. Sprinkle mozzarella and Parmesan cheese generously on top.
- 7
Bake the Dish
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Cooking the Pasta
- 8
Boil the Water
In a large pot, bring water to a boil. Add salt to the water.
- 9
Cook the Penne
Add the penne pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Serving
- 10
Plate the Dish
Serve the veal parmigiana alongside the cooked penne pasta and additional tomato sauce for drizzling.
