Veal Or Eggplant Parmigiana Recipe 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

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

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.

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 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.

Veal Or Eggplant Parmigiana Recipe

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