*veal Parmigiana Recipe
Breaded Veal Cutlets with Mozzarella, Provolone, Marinara, served with Spaghetti
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Ingredients
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Veal Cutlets
Toppings
Spaghetti
Method
Preparing Veal Cutlets
- 1
Prepare the Breading Station
Set up a breading station with three shallow dishes. Place flour in the first dish, beat the eggs in the second dish, and place breadcrumbs mixed with salt and pepper in the third dish.
- 2
Bread the Veal
Take each veal cutlet and coat it in flour, shaking off any excess. Dip it into the beaten eggs, then coat it in the breadcrumb mixture. Set aside on a plate.
Cooking Veal
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot.
- 4
Assembling Veal Parmigiana
- 5
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Place the fried veal cutlets on top, then add more marinara sauce over each cutlet. Top with equal amounts of mozzarella and provolone cheese.
- 6
Bake
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Spaghetti
Serving
- 9
Plate the Dish
Serve the veal parmigiana alongside the spaghetti. Garnish with additional marinara sauce if desired.