Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the veal cutlets with salt and pepper.
3. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4. Dredge each veal cutlet in the flour, shaking off any excess.
5. Dip the floured cutlets in the beaten eggs, then coat them in the breadcrumbs.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Fry the breaded veal cutlets until golden brown on both sides, about 3-4 minutes per side.
8. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
9. Spread a thin layer of marinara sauce on the bottom of a baking dish.
10. Place the fried veal cutlets on top of the sauce.
11. Spoon the remaining marinara sauce over the cutlets.
12. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top.
13. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
14. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 28g
Saturated Fat: 11g
Cholesterol: 200mg
Sodium: 1650mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 8g
Protein: 49g
Substitutions for ingredients:
- Chicken 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 in place of mozzarella cheese.
Variations:
- Add sliced mushrooms to the marinara sauce for extra flavor.
- Use a combination of different cheeses, such as provolone or fontina.
- Top the finished dish with fresh basil or parsley.
Tips and tricks:
- Make sure to pound the veal cutlets thin so they cook evenly.
- Use a meat thermometer to ensure the internal temperature of the cutlets reaches 165°F.
- If the cheese starts to brown too quickly, cover the dish with foil.
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 preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the Veal Parmigiana on a bed of spaghetti or other pasta.
- Garnish with fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the breading falls off the cutlets during frying, try pressing it on more firmly before frying.
- If the cheese is not melting, try broiling the dish for a few minutes at the end of cooking.
Food safety advice:
- Make sure to cook the veal cutlets to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Veal Parmigiana is a classic Italian-American dish that originated in the southern region of Italy.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian