Veal Parmesan – a delicious recipe with flour, eggs, breadcrumbs, veal, olive oil, eggplant. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0F. Place flour on a plate. Lightly whisk eggs in a shallow dish. Place breadcrumbs in a separate shallow dish. Coat veal in flour, shaking off excess. Dip in egg, then coat in breadcrumbs, pressing crumbs on firmly with your fingertips. Chill for 15 mins.
2
Heat enough oil to cover the base of a large non-stick pan, over medium heat. Cook veal, in two batches, 2-3 mins each side, until golden and just cooked through. Drain on paper towels. Transfer to a shallow baking dish.
3
Top each piece of veal with 1 eggplant slice and 1 heaped tbsp of tomato sauce. Top with mozzarella. Bake 10-15 mins, until cheese melts. Serve with mixed salad and crusty bread.
567
kcal
Calories
33
g
Fat
16
g
Carbs
51
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup plain flour seasoned with salt and pepper, 2 eggs, 1/2 cup dried breadcrumbs, 4 steaks large veal, and more.
Yes, Veal Parmesan 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.
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