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Veal Parmigiana from Jamie's America: Easy Twists on Great American Classics, and More by Jamie Oliver

  • canned anchovies
  • Parmesan cheese
  • lemons
  • thyme
  • canned tomatoes
  • breadcrumbs
  • all-purpose flour
  • veal escalopes
  • red chiles
  • buffalo mozzarella cheese

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Notes about this recipe

  • JJ2018 on April 10, 2018

    Used chicken instead of veal and it was still very nice

  • redjanet on September 11, 2011

    This was great. It reminded me very much of the New York Italian style food I used to love growing up in NYC. I used pork escalopes as suggested instead of veal as it was MUCH cheaper than veal, but it still tasted pretty authentic as to what I can remember. I served it with spaghetti and it was VERY filling.

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