Name: Tre Scalini Restaurants Veal Cutlet Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 10 servings
Cuisine: Italian
Ingredients: 10 pieces veal cutlets; 1 tsp salt; 1 tsp black pepper; 1 cups all-purpose flour; 2 large eggs; 1 tbs milk; 2 cups breadcrumbs; 1 cups olive oil; 2 cups marinara sauce; 2 cups mozzarella cheese; 1 cups Parmesan cheese; 0.5 cups fresh basil

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Season the veal cutlets with salt and black pepper on both sides.

Prepare the Cutlets

Set up a dredging station with three bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs. Dredge each cutlet first in flour, then dip in the egg mixture, and finally coat with breadcrumbs.

Dredge the Cutlets

In a large skillet, heat olive oil over medium-high heat. Fry the breaded cutlets in batches until golden brown, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.

Fry the Cutlets

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce on the bottom. Place the fried cutlets on top, then spoon more marinara sauce over each cutlet. Sprinkle mozzarella and Parmesan cheese generously over the top.

Assemble the Dish

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven, garnish with fresh basil, and serve hot.

Garnish and Serve

veal cutlets

salt

black pepper

all-purpose flour

eggs

milk

breadcrumbs

olive oil

marinara sauce

mozzarella cheese

Parmesan cheese

fresh basil

Veal Cutlet Parmigiana

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JOHN DORI ARREGANATA

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TORTA DI GRANCHIO

Pan seared duck breast finished with a port reduction with dried cherries

PETTO D’ANATRA

Veal lightly egg battered topped with prosciutto, eggplant, and mozzarella finished with peas in a natural reduction

Vitello Sorrentino

Costata di Maiale Milanese is a traditional Italian dish made from bone-in pork chops that are breaded and fried. This version is complemented by fresh arugula, zesty lemon juice, and rich tomato chutney, enhancing its flavor profile. Here's how to make this delicious dish at home.

Costata di Maiale Milanese

Cavatelli Bolognese is a traditional Italian dish featuring small, shell-shaped pasta served with a rich meat sauce made from ground beef and pork. This version is layered with the flavors of sautéed vegetables, garlic, and red wine, creating a hearty and savory experience. Here's how to make this comforting dish at home.

Veal Cutlet Parmigiana Recipe

Ingredients

Veal Cutlet Parmigiana Ingredients

Method

Cooking Directions