Veal Cutlets Parmigiana

Name: Veal Cutlets Parmigiana
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup Italian Bread Crumbs; 2 tbsp Grated Parmigiano-Reggiano cheese plus more for topping; 2 Eggs; 1/2 cup Flour; 1/4 tsp Salt; 1/4 tsp Pepper; 8 Veal Cutlets; 1 Extra Virgin Olive Oil; 1 lb Mozzarella Cheese, cut into 8 slices.; 16 oz Marinara Sauce

sestoye @cook_3820479

Salem, Oregon

Veal Cutlets Parmigiana

sestoye @cook_3820479

Saved

Ingredients

8 servings

2 cupItalian Bread Crumbs
2 tbspGrated Parmigiano-Reggiano cheese plus more for topping
2Eggs
1/2 cupFlour
1/4 tspSalt
1/4 tspPepper
8Veal Cutlets
1Extra Virgin Olive Oil
1 lbMozzarella Cheese, cut into 8 slices.
16 ozMarinara Sauce

Saved

Steps

1

Pound cutlets between sheets of plastic wrap to 1/4 inch thick. Coat cutlets evenly with flour. Shake off excess. Dip in egg. Coat evenly with bread crumbs. Set on wax paper.
2

In non- fat skillet, heat 1/4" of oil to 350°F. Place single cutlets in skillet and saute 2 minutes on one side, one minute more on the other side. Remove and drain on paper towels.
3

Place sauteed cutlets in baking dish and cover each with 1 slice of cheese and sauce. Sprinkle with Parmigiano-Reggiano.
4

Bake for 10 - 15 minutes, or til sauce starts to bubble.