Veal parmigiana


  • Prep Time8 mins
  • Total Time15 mins
  • Makes2 servings
Veal parmigiana

© Royalty-Free/Masterfile


  • 1/3 cup grated light mozzarella, or 45-g sliced mozzarella

  • 2 to 3 tbsp tomato sauce, see tip below

  • 250 g veal or turkey scallopini

  • 1 tsp butter

  • pinch salt

  • pinch white pepper

  • generous pinch grated parmesan

  • generous pinch dried oregano leaves

  • 1/4 cup chopped fresh basil, or 2 tbsp snipped chives


  • Grate or thinly slice mozzarella and measure out pasta sauce. If necessary, cut meat into smaller pieces so it will fit into a large frying pan or cook in 2 batches. Melt butter in a large, non-stick frying pan over medium-high heat. Swirl to evenly coat pan. Sprinkle both sides of meat with salt and pepper. Add meat to pan and cook until lightly browned on underside, 1 to 2 minutes. Turn over.

  • Immediately remove pan from burner and reduce heat to low. Spoon sauce in centre of each piece of meat and spread to edges. Sprinkle with mozzarella or layer slices on top. Sprinkle with Parmesan and oregano. Return to burner. Cover and cook until cheese melts, 2 to 3 minutes. Arrange on dinner plates and sprinkle with basil. Terrific with a caesar salad made with our Creamy Caesar Dressing (also in the Recipe File).

Nutrition (per serving)

Calories 200, Protein 29.5g, Carbohydrates 1.9g, Fat 7.5g, Fibre 0.2g, Sodium 256mg.

Kitchen tip

Taste your tomato sauce! Since there isn't a lot of sauce in this recipe, it's important to use a full-flavoured one. If necessary, add pinches of Italian seasoning, dried oregano, basil leaves or hot red chili flakes to boost the flavour.