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–+ servings

Veal Parmesan

Adapted from a recipe in the Casserole Cook Book, page 62.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Servings 4 servings

Ingredients
  

  • ¼ cup dry bread crumbs
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • ½ teaspoon paprika
  • dash black pepper
  • 4 veal chops, ¾ inch thick
  • 1 egg, beaten
  • 3 tablespoons vegetable oil
  • 4 medium potatoes, peeled, quartered
  • 1 cup seasoned tomato sauce
  • ½ cup water
  • 1 teaspoon dried oregano, and as needed
  • 4 slices Mozzarella cheese, thin sliced preferred, any slice will work

Instructions
 

  • In a shallow bowl, combine the first 6 ingredients. Beat the egg in another bowl.
  • Heat the oil in a large non stick pan.
  • Dip chops one at a time in the egg, then in the crumbs mixture, then place in the pan. Brown chops on both sides.
  • Place potatoes around the chops.
  • Mix together the tomato sauce and water, pour into the pan around the chops and potatoes. Sprinkle with oregano. Cover and simmer 45-50 minutes or until the chops and potatoes are tender.
  • Place a slice of cheese on each chop, lightly sprinkle with oregano, cover for 5 more minutes.
  • Serve and enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.