Skillet Veal Parmigiano 



    

  • 2 Tbsp olive oil or butter 

  • 6 frozen breaded veal patties (can also use beef or pork) 

  • 2 eggs, slightly beaten 

  • 1/2 cup grated Parmesan cheese 

  • 1 can (1 lb 4 oz.) tomatoes, diced or mashed 

  • 1 Tbsp instant minced onion 

  • 1 tsp sugar

  • 1 tsp oregano 

  • 1/2 tsp basil

  • 1/2 tsp salt

  • 1/4 tsp pepper 

  • 1 pkg. (6 oz.) sliced mazzarella cheese 

  • 3 Tbsp Parmesan cheese 

      

    1. Heat oil in large skillet; dip veal patties first in egg then in 1/2 cup Parmesan cheese

    2. Brown patties in oil for about 3 minutes on each side; remove as they brown 

    3. Cut each oval patty in half

    4. Add tomatoes to the skillet

    5. Stir in onion and spices, cook uncovered , stirring often for 5 minutes

    6. Top each veal patty with a slice of mozzarella cheese, dividing evenly

    7. Arrange veal, cheese side up, slightly overlapping in the sauce in skillet

    8. Sprinkle with an additional 3 Tbsp Parmesan cheese

    9. Cover; cook over med. heat until cheese is melted

Recipe submitted by Diane on 7/11/98

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