Veal parmigiana roast to share
Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
20 min
Preparation
45 min
Cooking
6
Portions
Ingredients
- 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
Preparation
- Preheat the oven to 450°F (230°C) and place the oven rack in the center.
- 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.
- Insert garlic, oregano and grated cheese between veal slices.
- 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.
- Sprinkle the veal with breadcrumbs, then drizzle with olive oil.
- 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.