Posted by Parmesan.com
Veal Parmesan is made with thin slices of veal, often called cutlets or scaloppine. Even when you buy veal very thin, it is good to pound it to break down the tissue further. The extra step in this veal Parmesan recipe will ensure your veal is tender. Veal Parmesan features tender veal cutlets that are breaded and pan fried, and then baked with tomato sauce, Mozzarella and Parmigiano Reggiano® cheese and served on a bed of spaghetti with more sauce.
Instead of serving this veal Parmesan on spaghetti, offer it with a classic risotto on the side. A simple salad completes your meal. As with all types of Parmesan recipes, leftovers from this easy veal Parmesan make a wonderful sandwich filling or pizza topping—that is, if you have any leftovers. Veal Parmesan has the amazing ability to disappear from your refrigerator around midnight.
Prep Time - 20 min | Cooking Time - 20 min
1. Preheat the oven to 375° F.
2. Flatten each veal cutlet by placing it in a 1-quart zipper storage bag and pounding it with a mallet or rolling pin.
3. Line up two shallow dishes, and put the beaten egg, seasoned with salt and pepper, in one dish, and mix the breadcrumbs and Parmigiano Reggiano in the other dish. Dip both sides of each veal cutlet in the egg and then in the breadcrumb mixture, pressing down so it adheres in an even layer.
4. Heat a thin (¼ inch) layer of olive oil in a shallow frying pan, and cook the cutlets on both sides until golden, about 4 minutes per side. In the meantime heat up the tomato sauce and cook your spaghetti until done.
5. Place the fried cutlets in a single layer on a baking sheet. Spoon about ¼ cup of tomato sauce over each veal cutlet, top with a generous helping of Mozzarella and put the baking sheet in the oven for the cheese to melt and the veal to finish cooking, about 5 minutes more. Serve on a bed of spaghetti mixed with sauce.