Vitello Alla Parmigiana Recipe
breaded veal scaloppine with fior di latte cheese baked with tomato sauce served with rapini
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Ingredients
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Veal Preparation
Sauce and Topping
Rapini
Method
Veal Preparation
- 1
Prepare the Veal
Start by taking the veal scaloppine and flatten them slightly between two sheets of plastic wrap using a meat mallet.
- 2
Season and Bread the Veal
In a shallow dish, mix flour with salt and pepper. In another dish, beat the eggs. In a third dish, place the breadcrumbs. Dredge each piece of veal in flour, dip in eggs, then coat with breadcrumbs, pressing gently to adhere.
- 3
Fry the Veal
In a large skillet, heat olive oil over medium heat. Fry the breaded veal for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Sauce and Topping
- 4
Make the Tomato Sauce
In the same skillet, add minced garlic and sauté until fragrant. Pour in the crushed tomatoes and simmer for about 10 minutes. Stir in the fresh basil leaves and season with salt and pepper.
- 5
Assemble the Dish
Preheat the oven to 180°C (350°F). In a baking dish, layer half of the tomato sauce on the bottom. Place the fried veal on top, then add the remaining sauce. Tear the fior di latte cheese into pieces and distribute evenly over the veal. Sprinkle with grated Parmesan cheese.
- 6
Bake
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
Rapini
- 7
- 8
