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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Servings 6

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ingredients 14
Prep Time 30 min
Total Time 60 min

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

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Directions

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.