Ingredients with Measurements:
- 4 veal cutlets (about 1 pound)
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Grill pan or outdoor grill
- Meat mallet
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Using a meat mallet, pound veal cutlets to 1/4 inch thickness.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. In another shallow dish, whisk together eggs and milk.
5. In a third shallow dish, place flour.
6. Season veal cutlets with salt and pepper.
7. Dredge each veal cutlet in flour, shaking off any excess.
8. Dip each cutlet in egg mixture, then coat with breadcrumb mixture.
9. Drizzle olive oil over each cutlet.
10. Grill veal cutlets for 3-4 minutes on each side, or until cooked through.
11. Remove cutlets from grill and place on a baking sheet.
12. Preheat broiler to high.
13. Spoon marinara sauce over each cutlet, then top with shredded mozzarella cheese.
14. Place cutlets under broiler for 2-3 minutes, or until cheese is melted and bubbly.
15. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Broiler: high heat
Serving size:
4 servings
Nutritional information:
Calories: 490
Fat: 27g
Saturated Fat: 9g
Cholesterol: 195mg
Sodium: 1050mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 4g
Protein: 36g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for 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 a more hearty dish.
- Top with sliced pepperoni or cooked bacon for added flavor.
- Use different types of cheese, such as provolone or fontina, for a different taste.
Tips and tricks:
- Make sure to pound the veal cutlets to an even thickness to ensure even cooking.
- Use a meat thermometer to ensure the internal temperature of the veal reaches 160°F.
- Serve with a side of pasta or a green salad for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a bed of pasta or with a side salad. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side of garlic bread or breadsticks.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Pasta with marinara sauce
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the breadcrumbs are not sticking to the veal cutlets, try patting the cutlets dry with a paper towel before coating in flour.
- If the cheese is not melting under the broiler, try placing the baking sheet closer to the broiler.
Food safety advice:
- Make sure to cook the veal cutlets to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Veal Parmigiana is a classic Italian-American dish that originated in the United States in the early 20th century. It is a variation of the traditional Italian dish, Chicken Parmigiana, which is made with breaded chicken cutlets.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot with a side of pasta or a green salad.
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Region: Italian