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Veal Parmigiana with Vermicelli |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Veal Parmigiana with Vermicelli recipe on the web!!Prep Time: 30 minutes (ready in 1 hour) - Yield: 6 servings PARMIGIANA _ veal cutlet , (1/4 inch thick) ___ cup grated Parmesan cheese ___ cup unseasoned dry bread crumbs ___ teaspoon dried oregano leaves ___ teaspoon pepper _ eggs, slightly beaten _ to 3 tablespoons oil _ (2 1/2-ounce) jar sliced mushrooms, drained _ (28-ounce) jar spaghetti sauce VERMICELLI _ ounces uncooked vermicelli or spaghetti _ to 2 tablespoons butter ___ cup grated Parmesan cheese, if desired _ ounces (1 cup) shredded mozzarella cheese 1. Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick; remove wrap. Repeat with remaining cutlets. 2. Heat oven to 350°F. In pie pan or shallow dish, combine 1/2 cup Parmesan cheese, bread crumbs, oregano and pepper; mix well. Coat each cutlet with flour; dip in eggs. Coat with Parmesan cheese mixture. 3. Heat oil in large skillet over medium-high heat until hot. Add cutlets; cook 6 to 7 minutes or until golden brown on both sides. Remove from skillet. Arrange cutlets in ungreased 13x9-inch (3-quart) baking dish; sprinkle with mushrooms. Spoon spaghetti sauce over mushrooms. Bake at 350°F. for 25 to 30 minutes or until bubbly. 4. Meanwhile, cook vermicelli to desired doneness as directed on package. Drain; toss with butter and 1/4 cup Parmesan cheese. Cover to keep warm. 5. Remove baking dish from oven; sprinkle veal with mozzarella cheese. Serve veal over vermicelli. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 610 * Calories from Fat: 230 * % Daily Value: Total Fat: 26 g 40% * Saturated Fat: 10 g 50% * Cholesterol: 195 mg 65% * Sodium: 1030 mg 43% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 4 g 16% * Sugars: 2 g * Protein: 46 g * Vitamin A: 20% * Vitamin C: 10% * Calcium: 46% * Iron: 25% * Dietary Exchanges: 3 Starch, 5 Medium-Fat Meat or 3 Carbohydrate, 5 Medium-Fat Meat Yorkshire Pudding Brown Sauce Pan Gravy Marinated Rolled Rib Roast Braised Brisket of Beef Beefeater's Pepper-Crusted Roast Hoedown BBQ Chunk Roast New England Boiled Dinner Pot Roast and Gravy Roasted Beef Tenderloin Bearnise Sauce Sweet and Zesty Barbecue Sauce Soy Sauce Marinade Pan-Broiled Steak Smothered in Mushrooms Broiled Mongolian Style Steak Steak Neapolitan Pepper Steaks with Blackberry Glaze Beef with Chili Rub and Sour Cream Marinated Steaks Chili-Basil Grilled Flank Steak Grilled Blue Cheese Steak Blackened Sirloin with Southwestern Butter Grilled Steak with Charred Sweet Onions Porterhouse Steaks with Grilled Vegetables Family Favorite Grilled Steak Grilled T-bone Steaks with Red Hot Sauce Beef Fondue Sour Cream Horseradish Sauce Asian Sauce Southwest Steak Kabobs Parsley-Potato Topped Oven Swiss Steak Beefy Turnovers Country Short Ribs Baked Chimichangas with Shredded Beef Scandinavian Meatballs Italian Classic Lasagna Traditional Meat Loaf Lazy Day Overnight Lasagna Beef Stroganoff with Parsley Noodles Quick Hungarian Goulash Swiss Steak Paprika Beef Stuffed Green Peppers Pepper Steak Parmesan Chicken-Fried Steak Pepper Corned Beef Hash Mom's Skillet Goulash Classic Beef Fajitas Italian Spaghetti with Meat Sauce Main Dish Spanish Rice Tater Nugget Hot Dish Beef and Bean Burritos Basic Meatballs Liver, Bacon and Onions French Dip Sandwiches Tangy Barbecued Beef Sandwiches Philly Beef Steak Sandwiches Sloppy Joes Grilled Italian Steak and Vegetable Sandwiches Veal Scaloppine with Marsala Sauce Breaded Veal Cutlets German Wiener Schnitzel Veal Parmigiana with Vermicelli Cook's Note: Rest the Roast Cook's Note: Carving a Rib Roast Cook's Note: Gravy Tip Cook's Note: Checking for Doneness Cook's Note: Slicing a Roast Timetable for Broiling Steak Cook's Note: Marinate for Flavor and Tenderness Five Popular Steaks Cook's Note: Rare Steak or Roast is Okay Cook's Note: Grilling Steak Timetable for Grilling Steak Cook's Note: Well Done is Done Well Cook's Note: Lighten Up Cook's Note: Freezing Meat Timetable for Roasting Veal |
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