Veal Cutlet Parmigiana Recipe
Make Veal Cutlet Parmigiana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat and Cheese
Breading
Sauce
For Frying
Method
Preparation of the Veal
- 1
Tenderize the Veal
Using a meat mallet, gently pound each veal cutlet until they are about 1/2 inch thick. This will help them cook evenly and remain tender.
- 2
Season the Cutlets
Sprinkle both sides of the veal cutlets with salt and black pepper.
Breading Process
- 3
Prepare Breading Stations
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning.
- 4
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off any excess. Dip into the beaten eggs, allowing the excess to drip off, and then coat with the breadcrumb mixture, pressing gently to adhere.
Cooking the Sauce
- 5
- 6
Make the Tomato Sauce
Add crushed tomatoes, dried oregano, sugar, and red pepper flakes to the saucepan. Stir well and let simmer for about 15 minutes.
Frying the Cutlets
- 7
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 8
Fry Cutlets
Carefully add the breaded veal cutlets to the hot oil. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Assembling and Baking
- 9
Assemble the Dish
In a baking dish, spread a layer of the tomato sauce. Place the fried veal cutlets on top, then spoon more sauce over each cutlet. Top with mozzarella and Parmesan cheese.
- 10
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 15-20 minutes, or until the cheese is bubbly and golden.
