Veal Parmigiana with Vermicelli

Looking for a hearty dinner? Then check out this delicious veal parmigiana recipe that can be ready in an hour.

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  • prep time 30 min
  • total time 60 min
  • ingredients 14
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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