Ingredients with Measurements:
- 4 veal cutlets (about 1 pound)
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Baking sheet
- Skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. Set up a breading station by placing the flour in a shallow dish, whisking together the eggs and milk in another shallow dish, and combining the breadcrumbs and Parmesan cheese in a third shallow dish.
4. Season the veal cutlets with salt and pepper, then dredge them in the flour, shaking off any excess.
5. Dip the floured cutlets in the egg mixture, then coat them in the breadcrumb mixture, pressing the crumbs onto the meat to adhere.
6. Heat the olive oil in a skillet over medium-high heat. Add the breaded cutlets and cook for 3-4 minutes on each side, until golden brown.
7. Transfer the cooked cutlets to a baking sheet and top each one with a generous spoonful of marinara sauce and a sprinkle of shredded mozzarella cheese.
8. Bake the cutlets in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
9. Serve hot with additional marinara sauce and grated Parmesan cheese, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 610
Fat: 31g
Saturated Fat: 10g
Cholesterol: 190mg
Sodium: 1290mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 6g
Protein: 42g
Substitutions for ingredients:
- Chicken cutlets can be used instead of veal cutlets.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor.
- Use a different type of cheese, such as provolone or fontina, instead of mozzarella cheese.
- Substitute the marinara sauce with a homemade tomato sauce or a white sauce.
Tips and tricks:
- Use a meat mallet to pound the veal cutlets evenly and thinly.
- Make sure to shake off any excess flour or breadcrumbs before dipping the cutlets in the egg mixture.
- Use a non-stick skillet to prevent the cutlets from sticking to the pan.
- If the cheese is not melted enough after baking, broil the cutlets for a few minutes until the cheese is golden brown.
Storage instructions:
Leftover veal parmigiana can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cutlets on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the veal parmigiana on a bed of pasta or with a side of garlic bread.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side of roasted vegetables, such as asparagus or broccoli.
Troubleshooting advice:
If the breadcrumbs are not sticking to the veal cutlets, try pressing them onto the meat more firmly or adding more Parmesan cheese to the breadcrumb mixture.
Food safety advice:
Make sure to cook the veal cutlets to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Veal parmigiana is a classic Italian-American dish that originated in the southern region of Italy. It is typically made with breaded and fried veal cutlets, topped with tomato sauce and mozzarella cheese, and baked until the cheese is melted and bubbly.
Flavor profiles:
This dish is savory, cheesy, and tomato-y, with a crispy breadcrumb coating and tender veal cutlets.
Serving suggestions:
Serve the veal parmigiana with a side of pasta or a fresh green salad.
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Region: Italian