Ingredients with Measurements:
- 1 1/2 lbs veal cutlets
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a shallow dish, mix together the breadcrumbs and Parmesan cheese.
2. Season the veal cutlets with salt and pepper.
3. Dip each cutlet in the beaten eggs, then coat with the breadcrumb mixture.
4. Heat a large skillet over medium-high heat and add a little bit of oil.
5. Brown the veal cutlets on both sides, about 2-3 minutes per side.
6. In the slow cooker, spread a layer of marinara sauce on the bottom.
7. Add a layer of the browned veal cutlets.
8. Top with another layer of marinara sauce and shredded mozzarella cheese.
9. Repeat the layers until all the ingredients are used up.
10. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
11. Once the cooking time is up, garnish with fresh basil leaves and serve.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low, or 3-4 hours on high
5. Temperature:
Low or high setting on the slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 7g
Cholesterol: 180mg
Sodium: 1200mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 8g
Protein: 42g
Substitutions for ingredients:
- Chicken or pork 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 layers.
- Use a different type of sauce, such as Alfredo or vodka sauce.
- Top with chopped fresh tomatoes or diced onions before serving.
Tips and tricks:
- Make sure to brown the veal cutlets before adding them to the slow cooker for extra flavor.
- Use a slow cooker liner for easy cleanup.
- If the sauce is too thin, add a tablespoon of cornstarch mixed with water to thicken it up.
Storage instructions:
Store any leftovers 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 leaves
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Pasta, garlic bread, roasted vegetables, side salad
Troubleshooting advice:
If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
Food safety advice:
Make sure the veal cutlets are cooked 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 United States in the early 20th century.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve hot and garnish with fresh basil leaves.
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Region: Italian