Veal or Round Steak Parmiggiani is a comforting Italian-American classic, combining pan-fried meat with garlic, layered flavors, and rich cheeses. The dish takes inspiration from Southern Italian cooking traditions, where Parmesan and mozzarella are used together for depth and creaminess. Baked in the oven until golden and bubbling, this dish is both hearty and indulgent, perfect for family gatherings or a satisfying Sunday dinner. It can be made with tender veal cutlets for an authentic feel or round steak for a more budget-friendly variation. The final result is a baked, cheesy entrée with a crisp top layer and savory, garlicky undertones.
Ingredients
- 1 clove garlic (minced)
- 1 ½ lbs veal cutlets ( or round steak, sliced thin)
- 2 tbsp olive oil (for frying)
- 1 cup tomato sauce (or crushed tomatoes)
- ½ cup Parmesan cheese (grated )
- 1 cup mozzarella cheese (shredded )
- salt (to taste)
- pepper (to taste)
Instructions
Step 1: Prepare the Garlic
- Mince the garlic and set aside.
Step 2: Brown the Meat
- Heat olive oil in a skillet over medium heat.
- Add the veal or round steak and cook until browned on both sides. Remove from skillet.
Step 3: Layer with Sauce and Garlic
- Place browned meat in an oven-safe casserole dish.
- Cover with tomato sauce and sprinkle the minced garlic evenly.
Step 4: Add Cheese Topping
- Sprinkle Parmesan cheese over the top, followed by mozzarella.
Step 5: Bake
- Bake in a preheated oven at 350°F (175°C) for 1 hour, or until cheese is melted and bubbly, and meat is tender.
Tips
- Use veal cutlets for quicker baking; use round steak with slightly longer bake time (as handwritten note suggests).
- Add extra garlic to the sauce if you like a stronger flavor.
- Substitute provolone for part of the mozzarella for a sharper taste.
- For crisper coating, brown in a skillet before baking, as the card indicates (“brown meat in crumbs. Fry.”).
- Use store-bought marinara for speed, or homemade for a richer flavor.
- To reduce greasiness, drain on paper towels after frying before baking.
- Make it lighter by baking instead of frying the breaded meat before saucing.
- Add fresh basil or oregano to the sauce for a more herb-forward version.
- Serve with pasta or crusty bread to soak up sauce.
- Prepare ahead: bread and brown the meat, then assemble and bake later.
Nutrition
Calories: 420kcalCarbohydrates: 6gProtein: 40gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 105mgSodium: 620mgPotassium: 540mgFiber: 1gSugar: 2gVitamin A: 410IUVitamin C: 4mgCalcium: 280mgIron: 2.7mg
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