Veal Parmesan
Classic Italian meal!
Servings: 4 servings
Ingredients
DIPPING INGREDIENTS:
- ½ cup all purpose flour
- salt and pepper
- 2 large eggs
- 1 tablespoon milk
- ¾ cup Italian dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon garlic powder
VEAL, ETC:
- Four 4-ounce veal cutlets, pounded to ½-inch thickness
- 4 tablespoons extra virgin olive oil
- 1 cup homemade or jarred tomato-basil marinara sauce
- 2 ounces grated mozzarella cheese
- 4 tablespoons freshly grated Parmesan cheese
Instructions
ASSEMBLE THE DIPPING INGREDIENTS:
- Place the flour with a little salt and pepper on a plate or a piece of waxed paper. Place the egg in a wide bowl and whisk it with the milk. Place the bread crumbs mixed with Parmesan cheese and garlic powder on a separate plate.
DIP THE VEAL:
- Dip the veal in the flour; coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the bread crumbs and coat both sides. Place on a plate in the refrigerator for 30 minutes.
COOK THE VEAL:
- Heat a large skillet over high heat. Heat 2 tablespoons of the oil. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed.
- Place veal on a lightly oiled or sprayed baking sheet. Spread 3 tablespoons of sauce on each slice of veal. Top each with ¼ of the mozzarella and 1 tablespoon of the Parmesan cheese. Place under a hot broiler on high heat until cheese melts, about 2 minutes. Serve immediately.
Nutrition
Serving: 1serving | Calories: 551kcal | Carbohydrates: 31g | Protein: 36g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 803mg | Potassium: 679mg | Fiber: 2g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 4mg