Veal Parmigiana

Name: Veal Parmigiana
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Fresh basil leaves', 'amount': 'A handful, roughly torn'}; {'ingredient': 'Parmesan cheese', 'amount': '1 cup, finely grated'}; {'ingredient': 'Mozzarella cheese', 'amount': '2 cups, shredded'}; {'ingredient': 'Homemade tomato sauce', 'amount': '2 cups'}; {'ingredient': 'Olive oil', 'amount': '3 tablespoons'}; {'ingredient': 'Breadcrumbs', 'amount': '1 cup'}; {'ingredient': 'Eggs', 'amount': '2, beaten'}; {'ingredient': 'All-purpose flour', 'amount': '1 cup'}; {'ingredient': 'Salt and pepper', 'amount': 'To taste'}; {'ingredient': 'Veal cutlets', 'amount': '4'}

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.

Servings: 4

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!

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

Veal Parmigiana

Servings: 4

Ingredients

Instructions

Dietary Information

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