Don't miss another issue…      Subscribe

Favorite Veal Parmigiana

 

Can be used for chicken, turkey, or fish fillets
15

Yield

8

servings

Prep

10

min

Cook

40

min

Ready

60

min

 

Ingredients

bread crumbs
dry (seasoned or plain)
*
1 ½ pound veal cutlets
sliced thin and pounded
olive oil
for frying
*
mozzarella cheese
grated and sliced (1 per cutlet)
*
4 large eggs
beaten, lightly salted
tomato sauce
*

Directions

Dip each cutlet into egg, breadcrumbs, and quickly into egg again.

Put into hot, but not smoking olive oil.

Note; If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.

Cook each one about 3 to 4 min on each side until golden brown.

Drain well on paper towels or brown bags.

When all cutlets are done, arrange in a shallow baking dish.

Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce.

Generously sprinkle with grated cheese.

Top with mozzarella slices and bake in oven for about 20 min. until cheese melts.

Serve hot with pasta on the side.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 24840% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 132mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 66g
Vitamin A 5% Vitamin C 7%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed