Veal Parmigiana – a delicious recipe with bread crumbs, veal cutlets, olive oil, mozzarella cheese, eggs, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Dip each cutlet into egg, breadcrumbs, and quickly into egg again.
2
Put into hot, but not smoking olive oil.
3
Note; If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.
4
Cook each one about 3 to 4 min on each side until golden brown.
5
Drain well on paper towels or brown bags.
6
When all cutlets are done, arrange in a shallow baking dish.
7
Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce.
8
Generously sprinkle with grated cheese.
9
Top with mozzarella slices and bake in oven for about 20 min.
10
until cheese melts.
11
Serve hot with pasta on the side.
296
kcal
Calories
29
g
Fat
2
g
Carbs
7
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 6 ingredients. The key ingredients include: 1 x bread crumbs dry (seasoned or plain), 1 1/2 pound veal cutlets sliced thin and pounded, 1 x olive oil for frying, 1 x mozzarella cheese grated and sliced (1 per cutlet), and more.
Yes, Veal Parmigiana 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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