A classic Italian-American Veal Cutlet Parmesan, first fried, then made into a casserole.
This breaded meat (or you can substitute eggplant) is smothered with tomato sauce and baked with a heaping pile of melted cheese.
We love our delicious homemade marinara sauce to cut out all that fried richness, then baked until the edges of the cheese are browned for a classic comfort meal, gooey and satisfying.
Starting out with a panko-crusted Veal cutlet, the meat is fabulous fried without anything else on it (here is a fair warning, hide these, everyone will eat them before they hit the casserole dish).
The best part about this meal, it gives you a second meal the next day in a submarine roll, so it's a win-win second time around!
Scroll down to the recipe card for this delicious, easy Veal Cutlet Parmigiana Casserole recipe.
This breaded meat (or you can substitute eggplant) is smothered with tomato sauce and baked with a heaping pile of melted cheese.
We love our delicious homemade marinara sauce to cut out all that fried richness, then baked until the edges of the cheese are browned for a classic comfort meal, gooey and satisfying.
Starting out with a panko-crusted Veal cutlet, the meat is fabulous fried without anything else on it (here is a fair warning, hide these, everyone will eat them before they hit the casserole dish).
The best part about this meal, it gives you a second meal the next day in a submarine roll, so it's a win-win second time around!
Scroll down to the recipe card for this delicious, easy Veal Cutlet Parmigiana Casserole recipe.
