Veal Alla Parmigiana Recipe
Lightly Breaded Pan Fried Veal Cutlet, topped with Tomato Sauce and Melted Mozzarella Cheese.
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Ingredients
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Meat
Breading
Sauce
Topping
Method
Preparation of Veal
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides.
- 2
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 3
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off the excess. Dip it into the beaten eggs, then coat thoroughly with the breadcrumb mixture. Set aside.
Cooking
- 4
Fry the Cutlets
In a large skillet, heat the olive oil over medium heat. Add the breaded veal cutlets and cook for 3-4 minutes on each side, or until golden brown. Remove from the skillet and place on paper towels to drain excess oil.
- 5
Assembly
- 6
Layer the Ingredients
Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of the tomato sauce, then place the fried veal cutlets on top. Spoon more sauce over each cutlet and sprinkle with shredded mozzarella cheese.
- 7
Bake
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 8
Serve
Remove from the oven, garnish with fresh basil leaves, and serve hot with your choice of pasta or a side salad.