Ingredients with Measurements:
- 4 veal cutlets (about 1 pound)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each veal cutlet between two pieces of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
3. In a shallow bowl, mix together the flour, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, mix together the breadcrumbs and grated Parmesan cheese.
6. Dredge each veal cutlet in the flour mixture, shaking off any excess.
7. Dip each cutlet in the beaten eggs, then coat with the breadcrumb mixture.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the breaded veal cutlets to the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
10. Transfer the cooked cutlets to a baking dish.
11. Spoon marinara sauce over each cutlet, then sprinkle shredded mozzarella cheese on top.
12. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
13. Garnish with fresh basil leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 630
Total fat: 35g
Saturated fat: 11g
Cholesterol: 209mg
Sodium: 1540mg
Total carbohydrates: 32g
Dietary fiber: 3g
Sugar: 7g
Protein: 45g
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 to the marinara sauce for extra flavor.
- Use a different type of cheese, such as provolone or fontina.
- Serve the crispy veal cutlets on top of a bed of spaghetti or other pasta.
Tips and tricks:
- Make sure to pound the veal cutlets evenly so they cook evenly.
- Use a meat thermometer to ensure the internal temperature of the veal reaches 160°F.
- If the breadcrumbs aren't sticking to the veal, try pressing them down firmly with your hands before cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crispy veal Parmigiana on a large platter with a side of pasta and a fresh salad.
Garnishes:
Garnish with fresh basil leaves for a pop of color and flavor.
Pairings:
Pair with a glass of Chianti or other Italian red wine.
Suggested side dishes:
- Spaghetti with marinara sauce
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the veal cutlets are sticking to the skillet, try using a non-stick skillet or adding more oil.
- If the cheese is not melting, try broiling the dish for a few minutes at the end of cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the internal temperature of the veal reaches 160°F.
Food history:
Veal Parmigiana is a classic Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
The crispy veal cutlets are coated in a savory breadcrumb mixture and topped with tangy marinara sauce and melted mozzarella cheese.
Serving suggestions:
Serve the crispy veal Parmigiana with a side of pasta and a fresh salad for a complete meal.
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Region: Italian