Vitello Parmigiana Recipe
Veal scaloppini lightly breaded and fried, topped with marinara sauce, parmesan, and mozzarella cheese, served with spaghetti.
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Ingredients
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Vitello Parmigiana Ingredients
Method
Cooking Directions
Prepare the Spaghetti
Cook the spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside.
Bread the Veal
Season the veal scaloppini with salt and black pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each piece of veal in flour, dip in eggs, and coat with breadcrumbs.
Fry the Veal
Heat olive oil in a large skillet over medium heat. Fry the breaded veal pieces for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Dish
Preheat your oven to 400°F (200°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried veal on top, and spoon more marinara sauce over each piece. Sprinkle with parmesan and mozzarella cheese.
Bake
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve
Serve the Vitello Parmigiana over a bed of spaghetti and garnish with fresh basil.
