Veal Parmesan
Servings: 5 servings
Calories: 394cal
Ingredients
- 12 ounces veal cutlets
- ½ cup all purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ cup grated parmesan cheese
- oil for frying
- 1 cup marinara
- 8 ounces shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- parsley and thyme leaf optional as garnish
Instructions
- Preheat oven to 350F. Line a baking sheet pan with foil and top with a wire rack.
- Pat veal cutlets dry with paper towels.12 ounces veal cutlets
- Line up three breading trays. Place flour in one tray and whisk egg in the second tray. In the third tray, whisk together bread crumbs, garlic salt, onion powder, and parmesan cheese.1/2 cup all purpose flour, 1 large egg, 3/4 cup panko breadcrumbs, 1 teaspoon garlic salt, 1/2 teaspoon onion powder, 1/4 cup grated parmesan cheese
- Place a cutlet into the flour in the first tray. Gently press with your gloved hand, then turn over and repeat on the other side.
- Place floured cutlet into the egg and turn over to coat both sides. Lift and allow excess to drip off.
- Place egg coated cutlet into the bread crumb mixture. Turn over and gently press. Turn again and gently press to coat both sides.
- Place breaded cutlet on a tray and repeat the process for the remaining cutlets.
- Add enough oil to the skillet just to coat the bottom of the pan. Heat over medium-high until shimmering.
- Place cutlets into the pan in a single layer, ensuring there’s enough room that they aren’t crowded. You will probably have to work in batches. Allow to cook for 2-3 minutes each side, or until golden brown. Use tongs to carefully turn over and brown the other side. Remove to baking pan lined with wire rack. Repeat process for remaining cutlets.
- Top cutlets with marinara and mozzarella cheese. Sprinkle with Italian seasoning.1 cup marinara, 8 ounces shredded mozzarella cheese, 1 teaspoon Italian seasoning
- Bake in preheat oven for 12-14 minutes.
Notes
- It's important to pat the cutlets dry before dredging them. If they are still wet, the flour, egg, and breadcrumbs will slip right off.
- We are using veal cutlets, however, you can also buy milk-fed veal cutlets which are called scaloppini. These are usually lighter in color than grain-fed veal. Cutlets are ideal here because they are thin, cook quickly, and stay nice and tender after breading and frying.
Nutrition
Serving: 1serving (1 cutlet) | Calories: 394cal | Carbohydrates: 21g | Protein: 30g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 1193mg | Potassium: 491mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 315mg | Iron: 3mg
