Parmigiana
Prep
20m
Cook
20m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Parmigiana
| 1 cup bread crumbs |
| 1/4 cup Parmesan cheese, grated |
| 12 thin scallops veal |
| 2 large eggs |
| 1 cup onion, chopped |
| 1 clove garlic, mashed |
| 2 Tbs pure vegetable oil |
| 1 1 lb can tomatoes |
| 2 8 ounce cans tomato sauce |
| 1 1/2 tsp basil, crumbled |
| 1/2 tsp leaf thyme, crumbled |
| 1/2 tsp salt |
| 1/2 tsp onion salt |
| 1/4 tsp pepper |
| 2 Tbs olive oil |
| 2 Tbs butter or margarine |
| 1 8 ounce package mozzarella cheese |
| 1/2 cup grated Parmesan cheese |
Parmigiana Directions
- Mix bread crumbs and 1/4 cup of Parmesan cheese in a shallow plate.
- Dip veal pieces in beaten eggs; coat wll with crumb mixture.
- Let stand to dry ( this helps keep the coatin on.) while preparing sauce.
- Saute onion, and garlic in 2 tablespoons oil in sauce pan until soft.
- Add tomatoes, tomato sauce, basil, thyme, salts and pepper.
- Cover; simmer 15 minutes un skiller until mixture foams.
- Add veal scallops, a few at at ime, and brown on both sides.
- Add more oil and butter or margarine, if needed.
- Cut mozzarella cheese into 12 slices.
- Spoon some sauce into a shallow baking dish, Arrange alternate, overlapping slice of cheese and scallops in a dish.
- Spoon on remaining sauce.
- Sprinkle with 1/2 cup Parmesan cheese.
- Bake 15-20 minutes or until sauce bubbles and cheese melts.
Nutrition facts
Per Serving
| Kcal: | 1138 kcal |
| Fibers (g): | 3.3g |
| Sodium (mg): | 1586mg |
| Carbs: | 23.7g |
| Sugar (g): | 7.3g |
| Fat: | 49.2g |
| Saturated fat (g): | 16.6g |
| Cholesterol: | 517mg |
| Proteins: | 144g |
