+
0 (0)

Category: Main courses

Veal Parmigiano

Veal Parmigiano
Gina Ferazzi / Los Angeles Times

Making a quick tomato sauce from canned tomatoes takes only minutes and can solve some last-minute dinner dilemmas. Here it tops an easy veal dish, which you can prepare while the sauce simmers. There'll be some sauce left over, so ... Read more

Total time: 30 minutes | Serves 6

Quick tomato sauce

  • 1 tablespoon olive oil
  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 teaspoon minced fresh thyme
  • Salt, pepper
  • Dash sugar, optional
  • Crushed red pepper, optional

Step 1Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and the garlic and cook, stirring constantly, until they're very fragrant, about 1 to 2 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer the sauce until the tomatoes have softened and the sauce has thickened slightly, about 20 minutes. Stir in the thyme, and salt and pepper to taste. Cook another 2 to 3 minutes. Taste the sauce and add the sugar if the sauce is slightly bitter. Add the crushed red pepper, if you want, for a little more punch. Makes 2 1/2 cups.

Veal

  • 3 tablespoons flour
  • Salt, pepper
  • 1 egg
  • 1 tablespoon water
  • 1 cup fresh bread crumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 (4-ounce) veal cutlets
  • 1 1/2 cups Quick Tomato Sauce
  • 1 (8-ounce) package fresh mozzarella, cut into 6 slices

Step 1Heat the broiler.

Step 2Place the flour in a shallow dish, season it with salt and pepper and set it aside. Beat the egg with the water in another shallow dish and season it lightly with salt and pepper. Combine the bread crumbs with the grated Parmigiano in another shallow dish; set aside.

Step 3Heat the oil and butter over medium heat in a large skillet. While the oil and butter are heating, dredge the cutlets in the flour, then dip them in the egg and coat them with the bread crumbs. Add the cutlets to the skillet and cook until golden brown, about 1 to 2 minutes a side.

Step 4Spoon about 1/4 cup of tomato sauce over each cutlet, top them with the mozzarella slices, then broil the cutlets 4 inches from the heat source until the cheese has melted and starts to bubble, about 1 to 2 minutes.

Each serving:
502 calories; 756 mg sodium; 189 mg cholesterol; 28 grams fat; 12 grams saturated fat; 17 grams carbohydrates; 45 grams protein; 1.63 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Cafe Sevilla's albondigas (meatballs)
Lamb Shank Carbonnade
Turnip and potato gratin
Baked Chilean sea bass with tomatillo sauce