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Veal Parmigiana

For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden.

Veal Parmigiana

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Serves: 4 Total Time: 1 hour and 20 minutes

Ingredients

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