Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Meat mallet
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, ricotta cheese, egg, parsley, basil, oregano, salt, and pepper.
3. Lay the veal cutlets flat on a work surface and divide the stuffing mixture evenly among them, spreading it out in a thin layer.
4. Roll up the veal cutlets tightly, tucking in the ends as you go.
5. Place the stuffed veal cutlets seam-side down in a baking dish.
6. Pour the marinara sauce over the top of the stuffed veal cutlets, covering them completely.
7. Sprinkle the shredded mozzarella cheese over the top of the marinara sauce.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and golden brown.
10. Remove from the oven and let rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 475
Fat: 22g
Carbohydrates: 27g
Protein: 41g
Sodium: 1,200mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the veal.
- Panko breadcrumbs can be substituted for Italian-seasoned breadcrumbs.
- Any type of shredded cheese can be substituted for the mozzarella cheese.
Variations:
- Add sliced mushrooms to the marinara sauce for extra flavor.
- Use different herbs and spices in the stuffing mixture to customize the flavor.
- Substitute chicken or pork for the veal.
Tips and tricks:
- Use a meat mallet to pound the veal cutlets thin and even.
- Don't overstuff the veal cutlets, or they may burst open during cooking.
- Let the stuffed veal cutlets rest for 5 minutes before slicing and serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed veal cutlets in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed veal cutlets on a bed of cooked pasta or with a side of roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the stuffed veal cutlets burst open during cooking, use toothpicks to hold them together.
Food safety advice:
Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Veal Parmigiana is a classic Italian-American dish that originated in the 20th century.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve hot and enjoy!
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Region: Italian