Veal Parmigiana Recipe
All Parmesan entrees come with side of tomato sauce tossed penne.
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Ingredients
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Veal Parmigiana Ingredients
Method
Cooking Directions
- 1
Prepare the Veal
Preheat the oven to 375°F (190°C). Season the veal cutlets with salt and pepper on both sides.
- 2
Breading the Veal
Set up a breading station: Place the flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with grated Parmesan in a third. Dredge each veal cutlet in flour, dip in the egg, then coat with the breadcrumb mixture.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Fry the breaded veal cutlets for about 4-5 minutes on each side until golden brown. Remove and place on a baking sheet.
- 4
Add Sauce and Cheese
Top each cutlet with tomato sauce and sprinkle with shredded mozzarella cheese. Bake in the preheated oven for about 15 minutes until the cheese is bubbly.
- 5
Cook the Penne
While the veal is baking, cook the penne pasta according to package instructions. Drain and toss with additional tomato sauce and chopped basil.
- 6
Serve
Serve the veal parmigiana hot alongside the tomato sauce tossed penne.
