Veal Parmigiana Recipe
Veal, Mozzarella, Spaghettini and Marinara.
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Ingredients
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Veal and Coating
Toppings
Pasta
Method
Preparing the Veal
- 1
Prepare the Coating
In three shallow dishes, place the flour in the first, beat the eggs in the second, and mix the breadcrumbs with the grated Parmesan cheese, salt, and black pepper in the third.
- 2
Coat the Veal
Dredge each veal cutlet in the flour, shaking off the excess. Dip it into the beaten eggs, and then coat it with the breadcrumb mixture, pressing gently to adhere.
Cooking the Veal
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Add the coated veal cutlets and cook for about 3-4 minutes on each side, or until golden brown. Remove from skillet and place on a baking sheet.
Assembling and Baking
- 4
Add Marinara and Cheese
Spoon marinara sauce over each cutlet, then top with shredded mozzarella cheese and fresh basil leaves.
- 5
Bake
Preheat the oven to 375°F (190°C) and bake for 15-20 minutes, or until the cheese is bubbly and golden.
Cooking the Pasta
- 6
Cook Spaghettini
In a large pot, bring salted water to a boil. Add spaghettini and cook according to package instructions until al dente. Drain and set aside.
- 7
Serving
- 8
Plate the Dish
Serve each veal cutlet alongside a portion of spaghettini. Garnish with additional fresh basil if desired.