Veal parmigiana roast to share

Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
20 min Preparation
45 min Cooking
6 Portions


  • 1 veal tenderloin (680-800g) Fontaine Family
  • Salt and pepper to taste
  • 1 garlic clove, minced or 5 ml (1 teaspoon) garlic powder
  • 5 ml (1 teaspoon) dried oregano
  • 250 ml (1 cup) cheddar cheese, grated
  • 1 jar (660 ml) tomato sauce
  • 1 onion, chopped
  • 125 ml (½ cup) Italian breadcrumbs
  • A drizzle of olive oil
  • 4 to 6 servings of fettucine, to serve


  1. Preheat the oven to 450°F (230°C) and place the oven rack in the center.
  2. Make thin slices in the veal fillet, without fully cutting through it, in order to obtain slices about 2 cm thick. Generously season the entire surface of the veal and between slices.
  3. Insert garlic, oregano and grated cheese between veal slices.
  4. In a baking dish, pour half of the tomato sauce, add the onion, then place the veal. Then cover with the rest of the tomato sauce.
  5. Sprinkle the veal with breadcrumbs, then drizzle with olive oil.
  6. Bake in the oven for 45 minutes.

Side dishes

Serve with the fettucine which is covered with the veal cooking sauce.

Recipe credit: Trois fois par jour
Photo credit : Justine Marc-Aurèle

Tips and Tricks

To create magic with your leftover veal, use it as a garnish on a baked submarine sanswich or Italian enchiladas.