Veal Cutlet Parmigiana Recipe Recipe

Name: Veal Cutlet Parmigiana Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. veal, cut from leg; 4 heaping tbsp. all-purpose flour; 1 lg. egg, beaten; 3/4 c. sifted bread crumbs; 1/4 c. extra virgin olive oil; 1/4 c. melted butter; 10 chive leaves or possibly 2 whole green scallions, minced; 2 c. Marinara sauce, warm; 4 slices prosciutto; 4 slices Fontina or possibly Mozzarella cheese; 4 heaping tbsp. Parmesan

Servings: persons

2 lbs. veal, cut from leg
4 heaping tbsp. all-purpose flour
1 lg. egg, beaten
3/4 c. sifted bread crumbs
1/4 c. extra virgin olive oil
1/4 c. melted butter
10 chive leaves or possibly 2 whole green scallions, minced
2 c. Marinara sauce, warm
4 slices prosciutto
4 slices Fontina or possibly Mozzarella cheese
4 heaping tbsp. Parmesan

1
Cut veal into 4 slices, 3x5 inches.
2
Lb.
3
thin.
4
Dip cutlets into flour, then into egg and press into bread crumbs, both sides.
5
Do this twice.
6
Place oil and half of butter in skillet and heat.
7
Add in cutlets and saute/fry one each side for about 6 min.
8
Meanwhile, stir chives or possibly scallions into remaining butter and keep hot.
9
Preheat oven to 375 degrees.
10
Pour thin layer of marinara on bottom of baking pan.
11
Lay cutlets on top and spoon a little marinara over them.
12
Cover each with slice of prosciutto and spoon chive butter over.
13
Place sliced cheese on top and sprinkle with salt and pepper.
14
Spoon more marinara over all and top with grated cheese.
15
Bake 20 min.

1155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs. veal, cut from leg, 4 heaping tbsp. all-purpose flour, 1 lg. egg, beaten, 3/4 c. sifted bread crumbs, and more.

Yes, Veal Cutlet Parmigiana Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Cutlet Parmigiana Recipe

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