Escalopes De Vitela Parmigiana Recipe
Breaded and Fried Veal with Tomato Sauce, Mozzarella Cheese & Pasta
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Ingredients
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For the Veal
For the Tomato Sauce
For the Topping
For the Pasta
Method
Preparing the Veal
- 1
Pound the Veal
Using a meat mallet, pound the veal cutlets to about 1/2 inch thickness for even cooking.
- 2
Set Up Breading Station
In three shallow dishes, place the flour in the first, beaten eggs in the second, and mix breadcrumbs with grated Parmesan cheese, salt, and black pepper in the third.
- 3
Bread the Veal
Dredge each veal cutlet in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.
- 4
Fry the Veal
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded veal cutlets and fry for about 3-4 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.
Making the Tomato Sauce
- 5
- 6
Add Tomatoes and Season
Pour in the crushed tomatoes and add oregano, salt, and black pepper. Stir well and let simmer for about 15 minutes, allowing the flavors to meld.
- 7
Add Fresh Basil
Stir in the chopped fresh basil just before removing the sauce from the heat.
Assembling the Dish
- 8
Prepare the Pasta
In a large pot of boiling salted water, cook the spaghetti or pasta according to package instructions until al dente. Drain and set aside.
- 9
Layer the Veal
In a baking dish, place the fried veal cutlets. Spoon the tomato sauce over each cutlet and top with sliced mozzarella cheese.
- 10
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 15 minutes, or until the cheese is melted and bubbly.
- 11
Serve
Serve the escalopes with the cooked pasta on the side, drizzled with any remaining tomato sauce.
