Veal Or Eggplant Parmigiana Recipe

Name: Veal Or Eggplant Parmigiana Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 veal cutlets, pounded very thin; 2 Large eggs, beaten; 1 c. seasoned bread crumbs; 1/4 c. grated Parmesan cheese; 1 (8 ounce.) can tomato sauce; 6 slices Mozzarella cheese; 1/2 teaspoon salt; 1/8 teaspoon pepper; Extra virgin olive oil; Parmesan cheese

Servings: persons

1
Beat Large eggs, add in salt and pepper.
2
Combine 1/4 c. grated Parmesan cheese with bread crumbs.
3
Dip cutlets in beaten Large eggs, then in cheese-bread crumb mix.
4
Heat extra virgin olive oil in skillet and saute/fry the cutlets till they are golden.
5
Place cutlets in a shallow baking pan, pour tomato sauce over them.
6
Top each cutlet with a thin slice of Mozzarella cheese and sprinkle with Parmesan cheese.
7
Bake at 350 degrees for 15 min or possibly till cheese melts and browns.
8
Substitute eggplant cut into 1/2 inch slices for the veal.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 veal cutlets, pounded very thin, 2 Large eggs, beaten, 1 c. seasoned bread crumbs, 1/4 c. grated Parmesan cheese, and more.

Yes, Veal Or Eggplant 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.

That's it — enjoy your meal!