Veal Parmesan
Ingredients
The veal and coating
-
4
pieces
veal cutlets
-
2
tablespoons
parsley, chopped
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2
cloves
garlic, minced
-
½
cup
panko breadcrumbs
-
¼
cup
Italian breadcrumbs
-
¼
cup
parmesan cheese, freshly grated
-
2
tablespoons
olive oil, for frying
The sauce
-
1
tablespoon
olive oil
-
1
small
onion, finely chopped
-
2
cloves
garlic, minced
-
14
ounces
canned strained tomatoes
-
1
teaspoon
Italian seasoning
-
½
teaspoon
salt
-
¼
teaspoon
pepper
The toppings
-
8
ounces
mozzarella cheese
-
¼
cup
parmesan cheese
-
¼
cup
fresh basil
Instructions
- Preheat the oven to 210°C (430°F) and lightly grease a baking tray.
- Whisk eggs with garlic, parsley, salt, and pepper in a small bowl.
- In a separate bowl, combine panko breadcrumbs, Italian breadcrumbs, and parmesan cheese.
- Coat each veal cutlet with the egg mixture, then dredge through the breadcrumb mixture until fully coated.
- Heat 1 inch of olive oil in a skillet over medium-high heat and cook the veal until golden brown, about 5 minutes per side.
- Transfer the cooked veal onto the baking sheet.
- Make the sauce by heating olive oil in a saucepan, adding onions, and cooking until soft.
- Add garlic and cook until fragrant, then add strained tomatoes and Italian herbs, seasoning to taste with salt and pepper, and simmer for 3-5 minutes.
- Spread the tomato sauce over the veal, sprinkle with parmesan, and add mozzarella slices.
- Bake the veal for 5 minutes, or until the cheese is melted.
Nutrition Facts (estimated)
Servings
4 servings
Calories
377
Total fat
18g
Total carbohydrates
13g
Total protein
40g
Sodium
1033mg
Cholesterol
mg
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