Veal Parmesan Recipe
Breaded veal, tomato sauce topped with mozzarella cheese and a side of pasta
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Ingredients
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CENE AL FORNO
Method
CENE AL FORNO
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 2
Bread the Veal
Dredge each veal cutlet in the flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing gently to adhere. Repeat for all cutlets.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded veal cutlets, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Prepare the Tomato Sauce
In a small saucepan, heat the tomato sauce over medium-low heat until warmed through. You can add salt, pepper, and herbs to taste if desired.
- 5
Layer the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce at the bottom. Place the fried veal cutlets on top, then cover them with the remaining tomato sauce. Sprinkle mozzarella and parmesan cheese on top.
- 6
Bake
Place the baking dish in the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbling.
- 7
Cook the Pasta
While the veal is baking, cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
- 8
Serve
Once the veal parmesan is done, let it cool for a few minutes. Serve the veal hot with a side of pasta, garnished with fresh basil.