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Ingredients
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Veal Cutlets
Marinara Sauce
Toppings
Pasta
Method
Preparation of the Veal
- 1
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the flour with salt and pepper.
- 2
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess, then dip in the egg mixture, and finally coat with bread crumbs. Press the crumbs onto the meat to adhere.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Fry the breaded veal cutlets for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.
Making the Marinara Sauce
- 4
- 5
Simmer the Sauce
Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
Assembling the Dish
- 6
Layer the Cutlets
Preheat your oven to 400°F (200°C). In a baking dish, place the fried veal cutlets. Spoon marinara sauce over each cutlet and sprinkle with mozzarella and parmesan cheese.
- 7
Bake the Veal
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking the Pasta
- 8
Cook the Pasta
While the veal is baking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Serving
- 9
Serve the Dish
Serve the baked veal parmigiana over a bed of pasta, topped with additional marinara sauce and fresh basil if desired.