As we continue our Molle Family Recipe series, we are proud to bring you a delicious veal parmigiana recipe that our family loves. We are certain that yours will too!

Veal Parmigiana


1 1/2 lb. veal, sliced thin

2 beaten eggs

1 c. seasoned dry bread crumbs

1/4 c. grated Parmesan cheese

Salt and pepper

1 (8 oz.) pkg. Mozzarella cheese



Mix bread crumbs with cheese.

Dip veal in beaten eggs, then in bread crumbs, coating lightly.

Heat oil on skillet; add veal slices and cook until golden brown on each side. Add more oil as needed.

Place veal in baking dish to cover bottom in a single layer.

Add Tomato sauce, sliced Mozzarella cheese and 1/4 cup grated cheese in layers over veal.

Cover baking dish with foil.

Bake for 30 minutes or until bubbly.



Tomato Sauce for Veal


2 tbsp. salad oil

1 clove crushed garlic

1/2 c. chopped onion

1 (6 oz.) can tomato paste

1 (1 lb.) can Italian tomatoes 

2 tsp. sugar

1 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. pepper



Sauté onion and garlic in hot oil in saucepan until brown.

Add tomatoes, tomato paste, sugar, salt, and pepper.

Add water if too thick.

Mix well. Mashing the tomatoes with a fork.

Bring to boiling; reduce heat and simmer, covered, for 20 minutes.