Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
2. In another shallow dish, beat eggs.
3. In a third shallow dish, place flour.
4. Season veal cutlets with salt and pepper.
5. Dredge each cutlet in flour, shaking off excess.
6. Dip each cutlet in beaten eggs, then coat in breadcrumb mixture.
7. Heat olive oil in a large skillet over medium-high heat.
8. Add breaded veal cutlets to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
9. Remove cutlets from skillet and set aside.
10. Pour marinara sauce into the same skillet and bring to a simmer.
11. Return veal cutlets to the skillet, spooning sauce over each cutlet.
12. Sprinkle shredded mozzarella cheese over each cutlet.
13. Cover skillet and cook until cheese is melted and bubbly, about 5-7 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking veal cutlets
Simmer for marinara sauce
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 30g
Protein: 44g
Sodium: 1300mg
Substitutions for ingredients:
- Chicken cutlets can be substituted for veal cutlets
- Panko breadcrumbs can be substituted for Italian-seasoned breadcrumbs
- Any type of shredded cheese can be substituted for mozzarella cheese
Variations:
- Add sliced mushrooms to the marinara sauce
- Top with fresh basil before serving
- Use a different type of meat, such as chicken or beef
Tips and tricks:
- Pound the veal cutlets thin for even cooking
- Use a meat thermometer to ensure the internal temperature of the veal reaches 165°F
- Make sure the skillet is hot before adding the breaded cutlets to prevent sticking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a bed of pasta or with a side of garlic bread.
Garnishes:
Fresh basil or parsley
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the breading is falling off the cutlets, make sure the skillet is hot enough before adding the cutlets.
- If the cheese is not melting, cover the skillet and cook for a few more minutes.
Food safety advice:
- Make sure the internal temperature of the veal reaches 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Veal Parmigiana is a classic Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot with a side of pasta or garlic bread.
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Region: Italian