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veal sandwich in a white plate
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Veal Parmigiana for the Perfect Veal Sandwich

There's nothing like a tender piece of veal for the perfect Veal Sandwich every time.
And if you don't like extra carbs, ditch the bun and make this veal parmigiana with a side of sauteed rapini or brussel sprouts.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Entrées
Cuisine: Italian
Keyword: beef fillet, sandwich, tender veal, veal parmigiana
Servings: 4 People
Calories: 774kcal
Author: AmyG

Ingredients

  • 600 grams veal cutlets (sliced veal)
  • 3 eggs
  • 1 cup seasoned Breadcrumbs
  • ½ cup vegetable oil
  • 1 tsp salt
  • 450 ml cooked tomato sauce
  • 1 cup water or more
  • 2 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 350°F.
  • Prepare a baking sheet by lining it with parchment paper or aluminum foil. Drizzle about ½ cup of the tomato sauce on the parchment paper. Add enough water to come up the edges about 1 cm.
  • Season your veal with salt and pepper.
  • Warm up your tomato sauce and set aside while you prepare the veal.
  • Place bread crumbs in a plate or container large enough that you can dredge the veal on both sides
  • In a medium size plate, whisk your eggs together and dip the veal in the egg wash on one side, then the other. Then dredge the veal in breadcrumbs and pat the veal down firmly so that it is well coated. Do this on both sides. Transfer to a dish while you prepare the remaining veal.
  • In a large frypan, heat up some vegetable oil with some garlic. Once the garlic begins to brown discard or place on the baking sheet.
  • Fry veal on both sides just enough to create brown coating on the bread crumbs. You are not cooking the veal, you just want to crisp up the breadcrumbs.
  • Transfer to baking sheet and place on top of the tomato sauce. Make sure that the veal pieces do not overlap one another. Repeat until you have cooked and transferred all the veal pieces to the baking sheet.
  • Cover the veal generously with the remaining tomato sauce. (if the tomato sauce is thick you might want to add about ½ cup of water to it to dilute it before you pour it on the veal.) Cover veal with foil and cook for 30 minutes.
  • Remove from oven and sprinkle mozzarella on veal pieces, return to oven and cook uncovered for 10 minutes.
  • Remove from oven and serve with vegetables or on a bun with your favorite condiments.

Notes

Water is needed in this recipe in order to create moisture during the cooking process.  The water helps to cool the meat and help break down the connective tissue making the meat tender.
If your sauce is thick, dilute it with about 1 cup of water or more depending on your preference.

Nutrition

Serving: 200g | Calories: 774kcal | Carbohydrates: 28g | Protein: 54g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 284mg | Sodium: 2030mg | Potassium: 1054mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1119IU | Vitamin C: 9mg | Calcium: 382mg | Iron: 5mg