Ingredients
- 1 pound Veal Cutlets
- 3 eggs, beaten
- 1 cup dried bread crumbs
- 3/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1/2 pound mozzarella cheese, sliced
- 3 8 oz. cans tomato sauce
- 1 clove garlic, crushed
- 2 mediums yellow onions, chopped
Make it step by step
- Preheat oven to 350 degrees.
- Pound out veal cutlets
- Saute onions and garlic in a tablespoon of oil.
- Add tomatoes and oregano, simmer until sauce thickens slightly.
- Dip each veal slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides.
- Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
- Repeat until all veal is used, topping last layer of sauce with several slices of mozzarella.
- Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.