Veal Parmigiana
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We lightened up this classic Italian favorite so that you can enjoy tender veal topped with melted cheese any night of the week. The delicious homemade sauce features crushed tomatoes, tomato paste, dried basil, and dried oregano and takes just 10 minutes to make—one taste and you'll never go back to store-bought sauces again. Dip the veal chops into all-purpose flour, then skim milk, then seasoned breadcrumbs, and bake in the oven topped with the tomato sauce as well as shredded mozzarella and grated Parmesan cheese. This is definitely a combination of flavors that you and your guests will find simply irresistible.


Ingredients
Olive oil cooking spray
2 spray(s)
Canned crushed tomatoes
15 oz
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
⅛ tsp, or to taste
Black pepper
⅛ 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
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. 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.
5
Serving size: 1 chop and about 1/4 cup of sauce
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