Lunch Veal Parmigiana Recipe
Veal, Mozzarella and Marinara.
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Ingredients
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Meat
Cheese
Sauce
Breading
Cooking
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt, black pepper, dried oregano, and dried basil on both sides.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first, beat the eggs in the second, and place the breadcrumbs in the third.
Breading
- 3
Bread the Veal
Dredge each seasoned veal cutlet in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off, then coat with breadcrumbs, pressing gently to adhere.
Cooking
- 4
Fry the Veal
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Assembly
- 5
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried veal cutlets on top, then spoon marinara sauce over each cutlet. Finally, sprinkle shredded mozzarella and grated Parmesan cheese on top.
- 6
Bake
Preheat the oven to 400°F (200°C). Bake the assembled dish for about 15-20 minutes or until the cheese is bubbly and golden.
Serving
- 7
Serve
Remove from oven and let cool for a few minutes before serving. This dish is great with a side of pasta or a fresh salad.