Veal Parmigiana

Total Time
35 min
20 min
15 min
We lightened up this classic Italian favorite so that you can enjoy tender veal topped with melted cheese any night of the week.


olive oil cooking spray

2 spray(s)

canned crushed tomatoes

15 oz

canned tomato paste

2 Tbsp

dried basil

1 tsp

dried oregano

1 tsp

uncooked lean veal loin

1 pound(s), four 4-oz chops, pounded to 1/4-inch thickness

table salt

tsp, or to taste

black pepper

tsp, or to taste

all-purpose flour

3 Tbsp

fat free skim milk

½ cup(s)

seasoned breadcrumbs

½ cup(s)

part-skim mozzarella cheese

½ cup(s), shredded

grated Parmesan cheese

1 Tbsp


  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. Place milk and bread crumbs in separate shallow bowls. 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.

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