Classic Veal Parmesan: An Easy Italian Dish to Impress
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
- Calories
- 482 kcal
- Protein
- 41.00 g
- Carbs
- 31.00 g
- Fat
- 21.00 g
Ingredients
- 1 lbveal cutlets or scallopini ((about 4 cutlets))
- —Kosher salt and pepper
- 1/2 cupflour
- 2 pcseggs
- 3/4 cupbread crumbs
- 1 cupshredded Parmesan cheese ((divided))
- 1 tspparsley flakes
- 1 tspgarlic powder
- 1 tspdried basil
- 2 tbspolive oil
- 1 cupjarred pasta sauce
- 4 slicesfresh mozzarella cheese ((thick slices))
Instructions
- 1
If using cutlets, place them between two slices of plastic wrap and pound them until they’re about 1/8-1/4 inch thick. If using scallopini, proceed to the next step. Season the veal with Kosher salt and pepper on both sides.
- 2
Set out three bowls for breading the veal. Add flour to one bowl and eggs to another, then whisk the eggs quickly. In the third bowl, combine the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil. Dip each veal scallopini in flour, then egg, and finally breadcrumbs.
- 3
Preheat the oven to 375 degrees. Heat olive oil in a large skillet over medium heat, and cook the cutlets for 2-3 minutes on each side until browned and crispy. Transfer to a greased baking dish.
- 4
Top each cutlet with remaining Parmesan, spoon the pasta sauce over each, then add a slice of mozzarella cheese. Bake for 15 minutes.
- 5
Serve the Veal Parmesan alongside pasta or your favorite vegetable.