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Veal cutlets parmigiana
Preparation
20 min
Cooking time
25 min
Servings
4
Ingredients
- 1 large egg, beaten
- 75 ml (5 tbsp) milk
- 90 ml (6 tbsp) oil
- Salt and freshly ground black pepper
- 60 ml (1 /4 cup) flour
- 250 ml (1 cup) breadcrumbs
- 15 ml (1 tbsp) butter
- 4 veal cutlets, about 150 to180 g (5 to 6 oz) each
- 30 ml (2 tbsp) Parmesan cheese
- 300 ml (1 1/4 cups) warm tomato sauce (see “Quick tomato sauce” recipe)
- 180 ml (3/4 cup) mozzarella cheese, shredded
Quick tomato sauce:
- 45 ml (3 tbsp) oil
- 1 medium onion, coarsely chopped
- 2 to 3 garlic cloves, finely chopped
- 2 cans, 796 ml (28 oz) diced tomatoes
- 1 can, 156 ml (5 oz) tomato paste
- Salt and ground black pepper
- 45 to 60 ml (3 to 4 tbsp) fresh basil, chopped
Preparation
- In a bowl, mix together the egg, milk and a third of the oil. Season with salt and pepper.
- On a large shallow dish, place the flour, and on another place the breadcrumbs.
- Season the cutlets with salt and pepper.
- Flour them and dip them in the egg wash. Drain well.
- Coat the cutlets well with breadcrumbs on both sides.
- Preheat the oven to 180°C (350°F).
- In a large skillet, heat the butter and remaining oil over medium heat.
- Brown the cutlets on both sides. Set aside on a cookie sheet.
- Sprinkle with Parmesan cheese, top with warm tomato sauce and garnish with mozzarella cheese.
- Place in the oven for 10 minutes. The cheese should be well browned.
- Serve with a salad and vinaigrette or long pasta with butter.
Quick tomato sauce:
- Heat the oil over medium heat in a saucepan.
- Sweat the onion for a few minutes (without colouring). Add the garlic and stir.
- Add the tomatoes and tomato paste. Bring to a boil.
- Season with salt and pepper. Lower the heat and cook for 20 minutes.
- Stir in the basil just before adding the sauce to your recipe.
- Serve.
