Serves: 4
Total Calories: 468
About 1 hour before serving, sauté onion and garlic in 3 tablespoons of oil until golden. Add tomatoes, salt and pepper. Break tomatoes apart with spoon and simmer uncovered 10 minutes. Add tomato sauce and thyme and simmer uncovered 20 minutes more. Beat egg well with fork. Combine bread crumbs and 1/4 cup of the parmesan cheese. Dip each piece of veal into egg, then into crumb mixture, and cook in 1 tablespoon of hot oil.
Sauté a few pieces at a time until golden brown on both sides. Arrange slices in 9x13x2-inch baking dish. Place thinly sliced mozzarella on top of veal pieces and spoon tomato mixture over. Sprinkle with 1/4 cup parmesan. Bake, uncovered in a preheated 350° oven for 30 minutes or until fork tender.
This Veal Parmigiana recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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