Veal Parmigiana Recipe
Make Veal Parmigiana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Breading
Sauce
Topping
Method
Preparation of the Veal
- 1
Prepare the Meat
Pound the veal cutlets to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three shallow dishes, place flour in the first, beaten eggs in the second, and combine breadcrumbs with grated Parmesan cheese in the third.
- 3
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off the excess. Dip into the eggs, allowing excess to drip off, then coat with the breadcrumb mixture, pressing gently to adhere.
Cooking the Veal
- 4
Heat Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 5
Making the Sauce
- 6
- 7
Add Tomatoes and Seasoning
Pour in the crushed tomatoes, add oregano, basil, salt, and black pepper. Stir well and let it simmer for about 10 minutes.
Assembling the Dish
- 8
Layer the Ingredients
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Place the cooked veal cutlets over the sauce, then cover each cutlet with more sauce, and top with shredded mozzarella cheese.
- 9
Bake
Preheat your oven to 400°F (200°C). Bake the assembled dish for about 15-20 minutes, or until the cheese is melted and bubbly.
- 10
Garnish
Remove from the oven and garnish with fresh basil leaves before serving.
