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Skillet Veal Parmigiano
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Recipe Information
One pan preparation


Serves/Makes:6 Servings

  • 3 tbsp (45 ml) olive oil or butter
  • 6 frozen breaded veal patties
  • 2 eggs, slightly beaten
  • 1/2 cup (125 ml) parmesan cheese
  • 1 20 oz (560 grm). can tomatoes, diced or mashed
  • 1 8 oz (224 grm). can tomato sauce
  • 1 tbsp (15 ml) instant onion
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) oregano
  • 1/2 tsp (2 ml) basil
  • 1/2 tsp (2 ml). salt
  • 1/4 tsp (1 ml) pepper
  • 1 6 oz (168 grm). pkg. mozzarella cheese
  • 3 tbsp (45 ml) parmesan cheese
  • Heat oil in large skillet; dip veal patties in egg first, then in 1/2 cup (125 ml) parmesan cheese.
  • Brown patties in oil for about 3 minutes on each side, removing from pan as they brown.
  • Cut each oval patty in half.
  • Add tomatoes and tomato sauce to empty skillet.
  • Stir in onion and spices; cook uncovered, stirring often for 5 minutes.
  • Top each veal patty with a slice of mozzarella cheese, dividing evenly.
  • Arrange veal, cheese side up, slightly overlapping in the sauce in skillet.
  • Sprinkle with the additional 3 tbsp (45 ml) parmesan cheese.
  • Cover; cook over medium heat until cheese is melted.
  • Serve.
I've made this recipe for years. It's always quick and easy, good enough to serve to surprise dinner quests. Just add a salad and rolls.

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