May 12, 2010

Skillet Veal Parmigiana

cheese, Healthy Recipes, Italian, main dish, stovetop, tomatoes, veal

Presented by

31 ratings

Prep time: 28 to 33 minutes
cooking time 7 minutes
Servings: 6
Partner: Pasta with Garlic & Parsley

Like so much of Grandma’s cooking, this is simple, hearty and memorable.

Ingredients

1 1/2 pounds ground veal
1 egg white
1 1/2 teaspoons water
3/4 cup seasoned bread crumbs
2 tablespoons vegetable oil
1 (14 1/2-ounce) can whole tomatoes, drained
1 tablespoon dried onion
1 teaspoon each dried oregano, dried basil and granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices mozzarella cheese
3 tablespoons grated Parmesan cheese

Directions

1

Shape veal into 6 patties. Combine egg white and water in a small bowl and mix well. Dip each veal pattie in the egg white mixture. Coat with bread crumbs.
2

Heat vegetable oil in a large skillet over medium-high heat. Brown veal patties on both sides in hot oil, about 4 to 5 minutes per side. Transfer to paper towels to drain.
3

Chop the tomatoes. Place the tomatoes, onion, oregano, basil, granulated sugar, salt and black pepper in skillet and mix well.
4

Cook sauce, stirring frequently, until heated through, about 5 to 10 minutes.
5

Arrange veal patties on top of sauce in skillet. Top each pattie with 1 slice mozzarella and sprinkle with 1/2 tablespoon Parmesan. Cook, covered, over medium heat until cheese is melted, about 7 minutes. Serve immediately.

Grandma's Secret Trick

Veal parmigiana was really two different dishes at Grandma's house: a red version and a white version. For the white version, Grandma used 3/4 cup dry to medium-dry white wine instead of the tomatoes. She cooked the sauce until the mixture was slightly thickened and reduced in volume by about one-third. She tasted the sauce before adding granulated sugar.