Veal Parmigiana Recipe
Romano breaded, pomodoro sauce, mozzarella
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Ingredients
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Veal
Pomodoro Sauce
Topping
Method
Preparing the Veal
- 1
Prepare the cutlets
Season the veal cutlets with salt and black pepper on both sides. Set aside.
- 2
Prepare the breading station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Romano cheese and breadcrumbs.
- 3
Bread the cutlets
Dredge each cutlet in flour, shaking off the excess, then dip into the egg, and finally coat with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.
Cooking the Veal
- 4
Heat the oil
In a large skillet, heat the olive oil over medium-high heat.
- 5
Fry the cutlets
Add the breaded veal cutlets to the skillet in batches, frying for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Making the Pomodoro Sauce
- 6
- 7
Assembling the Dish
- 8
Layer the cutlets
Preheat your oven to 400°F (200°C). In a baking dish, spread a layer of pomodoro sauce, then place the fried veal cutlets on top.
- 9
Add cheese
Top each cutlet with more pomodoro sauce and a generous amount of sliced mozzarella cheese.
- 10
Bake the dish
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- 11
Garnish
Remove from the oven, garnish with fresh basil leaves, and serve immediately.
