Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Veal Parmigiana by WW

Veal Parmigiana

5
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
We lightened up this classic Italian favourite so that you can have tender veal topped with melted cheese any night of the week.

Ingredients

Olive oil cooking spray

2 spray(s), (5 one second sprays), or enough to coat baking sheet and veal chops

Canned crushed tomatoes

15 oz

Canned tomato paste

2 tbsp(s)

Dried basil

1 tsp(s)

Dried oregano

1 tsp(s)

Uncooked lean veal loin

1 oz, four 4-oz chops, pounded to 1/4-inch thickness each

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), or to taste

All-purpose flour

3 tbsp(s)

Fat-free skim milk

½ cup(s)

Seasoned breadcrumbs

½ cup(s)

Part-skim mozzarella cheese

½ cup(s), shredded, grated

Grated Parmesan cheese

1 tbsp(s)

Instructions

  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. In a medium saucepan, combine tomatoes, tomato paste, basil and oregano. Bring mixture to a boil, reduce heat and simmer 10 minutes.
  3. Meanwhile, season both sides of veal with salt and pepper. Place flour in a shallow dish, add veal and turn to coat both sides. Dip flour-coated veal into milk and then into bread crumbs and turn to coat both sides.
  4. Transfer veal to prepared baking sheet and lightly coat with cooking spray; bake for 5 minutes. Top each chop with 1/3 cup of tomato sauce; then top each with 2 tablespoons of mozzarella cheese and 3/4 teaspoon of parmesan cheese. Bake until cheese is golden and bubbly, about 10 minutes more. Serve veal with extra sauce on the side. Yields 1 chop and about 1/4 cup of sauce per serving.

People Also Like

People Also Like