10
Jul
This dish is prepared by pounding Veal cutlets flat and dredging them in Egg and Panko breadcrumbs that are infused with Italian spices. The recipe calls for Veal breaded and topped Parmigiana Reggiano which is a hard Cheese from Italy.
As slices are rinsed place them between layers of paper towels to remove excess water.
Best veal parmesan recipe. Place the veal cutlets into the baking dish over the sauce. Cover the veal cutlets with the remaining half of sauce and then cover with both cheeses. Place into preheated 350 degree oven until the cheese melts and bubbles about 10 to 15 minutes.
Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour eggs and breadcrumbs and shallow fry to golden 2 minutes on each side. Place cutlets on a sheet tra.
Transfer the veal to a greased baking sheet and top with Parmesan cheese marinara sauce and fresh mozzarella cheese slices. Place in the oven and bake for 15 minutes adding a 5 minute broil at the end to get the cheese nice and brown and bubbly. Preheat the oven to 400 degrees.
Rinse the cutlets under cool water. As slices are rinsed place them between layers of paper towels to remove excess water. Set the cutlets aside.
In a mixing bowl add the egg whites nutmeg and lemon zest. Whisk thoroughly until all ingredients are mixed well. Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray.
Arrange cutlets in a single layer on top of sauce. Spoon the remaining Tomato Sauce over veal. Sprinkle veal with mozzarella.
INGREDIENTS 4 veal cutlets pounded to 14-inch thickness 12 cup all-purpose flour seasoned with salt and pepper to taste 34 cup plain dry breadcrumbs seasoned with. Arrange the cooked veal cutlets on top of the sauce spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan then with a slice of mozzarella.
Lower the heat to medium-low and cook covered until the veal is tender and the cheese melts 5 to 6 minutes. Serve immediately 2 cutlets person with herbed egg noodles. The recipe calls for Veal breaded and topped Parmigiana Reggiano which is a hard Cheese from Italy.
This dish is prepared by pounding Veal cutlets flat and dredging them in Egg and Panko breadcrumbs that are infused with Italian spices. This recipe is easy recipe to make. The Bald Chef shows you how to make the best Italian Veal Parmesan.