Home Italian Food Articles Veal Parmigiana
Veal Parmigiana

1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese

Preheat the oven to 350 degrees F. Combine the bread crumbs, half a cup of Parmesan cheese, fresh parsley, basil, salt and pepper in a small bowl and set aside. In another small dish, whisk the eggs and water. Spread apart some flour on a small plate. Cover the veal slices with the flour; dip in the egg mixture, then coat the meat with the bread crumb blend.
Then, put olive oil in a large pan over medium-high heat and add over the meat pieces and fry them for 2 to 3 minutes until lightly browned; then flip them up on and let the other side cook for another 3 minutes. Remove the cutlets and keep them drained over paper towels.
Place olive oil on a baking pan, put into the pan a half cup of tomato sauce, arrange the slices over the sauce, and add four tablespoons of Parmesan cheese. Then cover with the remaining tomato sauce. Top with the mozzarella slices and the rest of Parmesan cheese.

Finally, bake the mixture for 25 to 30 minutes until it gets heated, and remove.