Milk Fed Veal Cutlet Parmigiana Recipe
BONELESS BREAST OF CHICKEN FONTINA - TOMATO SAUCE, FONTINA CHEESE
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cutlets
Season the veal cutlets with salt and pepper on both sides. Set up a breading station with flour, beaten eggs, and breadcrumbs.
- 2
Bread the Cutlets
Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Ensure each cutlet is well-coated.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium-high heat. Fry the breaded cutlets in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce, place the fried cutlets on top, and cover each cutlet with remaining tomato sauce and fontina cheese.
- 5
Bake
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. Garnish with fresh basil before serving.