Veal Parmesan Recipe – Scaloppine Alla Parmigiana

Italian Veal Scaloppine with Parmesan or Scaloppine Alla Parmigiana – is sooo delicious! This meaty Mediterranean easy-to-follow recipe from RecipeFlow is loaded with veal, cheeses and tastiness. This Italian-style veal recipe needs veal scaloppine, a very thin veal cutlet. You can make this Veal with Parmesan so easily and it tastes fantastic!

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Veal Scaloppine with Parmesan - Scaloppini Alla Parmigiana

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

If you liked this Veal Escalopes with Parmesan you should definitely try our Veal Scaloppine with Marsala

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Ingredients

• 6 veal cutlets, cut 1/4 inch thick or less
• 1/4 cup flour
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp milk
• 1/2 cup dry breadcrumbs
• 1/3 cup olive oil
• 14 oz can tomato sauce
• 3/4 cup water
• 3 Tbsp olive oil
• 6 thin slices mozzarella cheese
• 1/4 to 1/2 cup grated parmesan cheese

You may like this recipe:  Rosy Meatballs - Beef Veal Food Recipes

Instructions

1. Pound cutlets thin.
2. Combine flour, salt & pepper.
3. Dip cutlets in flour mixture, then milk, then breadcrumbs.
4. Combine 1/3 cup olive oil, tomato sauce and water in saucepan.
5. Heat.
6. Quickly brown cutlets in the 3 tablespoons olive oil.
7. Place in a single layer in baking pan.
8. Pour tomato mixture over.
9. Put mozzarella slices over.
10. Sprinkle with Parmesan.
11. Bake at 350F for 20 to 25 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 934Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 273mgSodium: 1408mgCarbohydrates: 74gFiber: 5gSugar: 7gProtein: 48g

Nutrition information isn’t always accurate.

Veal Scalloppine with Parmesan ingredients and directions:

6 veal cutlets, cut 1/4 inch thick or less

1/4 c flour

2 eggs, beaten

1/2 tsp salt

1/4 tsp pepper

2 Tbsp milk

1/2 c dry breadcrumbs

1/3 c olive oil

14 oz can tomato sauce

3/4 c water

3 Tbsp olive oil

6 thin slices mozzarella cheese

1/4 to 1/2 c grated Parmesan cheese

Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in

flour mixture, then milk, then breadcrumbs.

Combine 1/3 cup olive oil, tomato sauce and water in saucepan.

Heat.

Quickly brown cutlets in the 3 tablespoons olive oil. Place in a

single layer in baking pan. Pour tomato mixture over. Put

mozzarella slices over. Sprinkle with Parmesan. Bake at 350F for

20 to 25 minutes.

Veal Parmesan Recipe on Instagram

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A post shared by Frédéric Bastin (@fred.bastin) on Feb 1, 2019 at 11:11am PST

Category: Beef Veal Recipes