Veal Parmesan (Parmigiana) Recipe
A luxurious Veal Parmesan recipe that pairs tender veal with parmesan bread crumbs.
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 837 kcal
- 10 oz. Linguine Pasta
- 1 ½ lb Veal Cutlets, thin
- ¼ cup Flour, all-purpose
- 2 Eggs, small
- 2 ½ cups Tomato Sauce
- 1 cup Breadcrumbs
- 2/3 cup Parmigiano Reggiano, grated
- 5 oz. Mozzarella, dry, grated
- Salt, to taste
- Black Pepper, to taste
- Olive Oil, extra virgin, as needed
Preheat oven to 375F.
Coat each cutlet with flour, eggs, and breadcrumbs.
Heat extra virgin olive oil in a skillet and fry cutlets over medium heat until golden brown.
Cover the bottom of a 9x13 inch baking dish with a thin layer of tomato sauce, sprinkle with grated Parmigiano.
Arrange the cutlets over the sauce in one layer.
Top them with half of the mozzarella and repeat the layering with the sauce, Parmigiano, cutlets, and mozzarella.
Bake for 30 to 35 minutes.
Remove from the oven and let it cool.
In the meantime, prepare linguine as indicated on the package instructions.
Serve veal parmigiana over linguine.
Enjoy!
- To enrich the flavors, add more grated Parmigiano and mozzarella.
- Garnish with fresh parsley.
- You can also use basil-tomato sauce and season it with a touch of Italian seasoning if you'd like.
Calories: 837kcal | Carbohydrates: 88g | Protein: 68g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 1632mg | Potassium: 1423mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1152IU | Vitamin C: 11mg | Calcium: 482mg | Iron: 6mg
Keyword Veal Parmesan recipe, Veal Parmigiana recipe