We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Veal Parmigiana with Vermicelli

(0)
  0 reviews
  • 30 min prep time
  • 60 min total time
  • 14 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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
2%
Protein
46g
46%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved