Want more deliciousness? Follow me on X @TeresasRecipes
Veal Parmigiana
Embark on a culinary journey to the heart of Italy with this delectable Veal Parmigiana recipe. This cherished dish hails from the culinary paradise of Parma, in Northern Italy, and has been a beloved staple in Italian homes for centuries. Tender veal cutlets, enveloped in a vibrant, homemade tomato sauce and draped with a layer of gooey mozzarella and Parmesan cheese, make this dish the epitome of comfort food. Pair this show-stopper with a crunchy green salad or spaghetti aglio e olio for a full Italian spread. One bite and you'll understand why this dish is more than a meal - it's a passport to Italy's rich culinary heritage.
Ingredients
- Fresh basil leaves
- a handful, roughly torn
- Parmesan cheese
- 1 cup, finely grated
- Mozzarella cheese
- 2 cups, shredded
- Homemade tomato sauce
- 2 cups
- Olive oil
- 3 tablespoons
- Breadcrumbs
- 1 cup
- Eggs
- 2, beaten
- All-purpose flour
- 1 cup
- Salt and pepper
- to taste
- Veal cutlets
- 4
Instructions
- Preheat your oven to 375°F (190°C).
- Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off the excess. Dip in the beaten eggs, then coat evenly with breadcrumbs.
- Heat the olive oil in a large skillet over medium heat. Add the breaded veal cutlets and cook for about 3 minutes on each side, until golden brown. Transfer the cutlets to a paper towel-lined plate to drain excess oil.
- Spread a thin layer of tomato sauce at the bottom of a baking dish. Arrange the browned veal cutlets on top.
- Spoon more tomato sauce over each cutlet, followed by a generous sprinkling of mozzarella and Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Avoid overcooking as it can make the veal tough.
- Garnish generously with fresh basil leaves before serving. Buon Appetito!
Tips
- For an even richer flavor, consider using a homemade tomato sauce. The freshness of the tomatoes and the balance of seasonings you can achieve will elevate this dish to new heights.
- Be careful not to overcook the veal in the oven. Veal can easily become tough if overcooked. Cook just until the cheese is bubbling and slightly golden brown.
- This dish pairs wonderfully with a crisp, dry white wine, such as Pinot Grigio.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 25 minutes Calories: 700 Fat: 35g Carbs: 45g Protein: 45g Sodium: 1200mg Sugar: 8g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...