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Veal Parmigiana with Vermicelli

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  0 reviews
  • 30 min prep time
  • 60 min total time
  • 14 ingredients
  • 6 servings
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Looking for a hearty dinner? Then check out this delicious veal parmigiana recipe that can be ready in an hour.

Ingredients

Parmigiana

6
veal cutlets (1/4 inch thick)
1/2
cup grated Parmesan cheese
1/4
cup unseasoned dry bread crumbs
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
1/4
cup all-purpose flour
2
eggs, slightly beaten
2
to 3 tablespoons oil
1
(2.5-oz.) jar sliced mushrooms, drained
1
(28-oz.) jar spaghetti sauce

Vermicelli

8
oz. uncooked vermicelli or spaghetti
1
to 2 tablespoons butter
1/4
cup grated Parmesan cheese, if desired
4
oz. (1 cup) shredded mozzarella cheese

Steps

  • 1 Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick; remove wrap. Repeat with remaining cutlets.
  • 2 Heat oven to 350°F. In pie pan or shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper; mix well. Coat each cutlet with flour; dip in eggs. Coat with Parmesan cheese mixture.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add cutlets; cook 6 to 7 minutes or until golden brown on both sides. Remove from skillet. Arrange cutlets in ungreased 13x9-inch (3-quart) baking dish; sprinkle with mushrooms. Spoon spaghetti sauce over mushrooms. Bake at 350°F. for 25 to 30 minutes or until bubbly.
  • 4 Meanwhile, cook vermicelli to desired doneness as directed on package. Drain; toss with butter and 1/4 cup Parmesan cheese. Cover to keep warm.
  • 5 Remove baking dish from oven; sprinkle veal with mozzarella cheese. Serve veal over vermicelli.
  • 1 Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick; remove wrap. Repeat with remaining cutlets.
  • 2 Heat oven to 350°F. In pie pan or shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper; mix well. Coat each cutlet with flour; dip in eggs. Coat with Parmesan cheese mixture.
  • 3 Heat oil in large skillet over medium-high heat until hot. Add cutlets; cook 6 to 7 minutes or until golden brown on both sides. Remove from skillet. Arrange cutlets in ungreased 13x9-inch (3-quart) baking dish; sprinkle with mushrooms. Spoon spaghetti sauce over mushrooms. Bake at 350°F. for 25 to 30 minutes or until bubbly.
  • 4 Meanwhile, cook vermicelli to desired doneness as directed on package. Drain; toss with butter and 1/4 cup Parmesan cheese. Cover to keep warm.
  • 5 Remove baking dish from oven; sprinkle veal with mozzarella cheese. Serve veal over vermicelli.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
10g
50%
Cholesterol
195mg
65%
Sodium
1030mg
43%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
16%
Sugars
2g
Protein
46g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
46%
46%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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