Free Recipe Veal Parmigiana

Recipe Type: I Recipes

Recipe Preparation: bake

Cooking Ingredients for Veal Parmigiana Recipe

– G. Granaroli XBRG76A
1-1/2 lb Veal Cutlets sliced thin and
-pounded (except for fish)
4 Beaten eggs, lightly salted
Dry bread crumbs (seasoned
-or plain)
Olive oil for frying
Grated cheese and slices of
-mozzarella (1 per cutlet)

Veal Parmigiana Preparation

*(can be used for chicken, turkey, or fish fillets) Dip each cutlet into egg, breadcrumbs, and quickly into egg again. Put into hot, but not smoking olive oil. (If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.) Cook each one about 3-4 min. on each side until golden brown. Drain well on paper towels or brown bags. When all cutlets are done, arrange in a shallow baking dish. Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce. Generously sprinkle with grated cheese. Top with mozzarella slices and bake in oven for about 20 min. until cheese melts. Serve hot with pasta on the side. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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