Fried Veal Cutlets with Parmesan

When you serve this dish on the table, no one will be disappointed. Why? Because it is truly very good!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 53 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 480 g Meat, veal, shoulder

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 piece Egg, fresh

  • 70 g Wheat flour, white, multi-purpose

  • 100 g Breadcrumbs, dried

  • 2 spoons Butter, unsalted

  • 2 spoons Oil, olive

  • 150 g Cheese, mozzarella

  • 70 g Cheese, Parmesan, grated

Tomato sauce

  • 1 spoon Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 piece Green, raw

  • 435 g Tomato, pieces - can

  • 1 spoon Tomato, concentrate

  • 200 ml Soup base, chicken, cube

  • 0.75 teaspoons Spices, basil, dried

  • 1 teaspoon Sugar, white

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel and finely chop the onion and garlic. Clean the celery stalk, wash it, and finely chop it. Heat a tablespoon of olive oil in a large pot. When the oil is hot, add the onion, celery, and garlic to the pot and sauté for 1 minute, stirring constantly. Add the canned tomato pieces, tomato pulp, broth base, basil, salt, and pepper. Mix well, cover the pot, and cook the sauce over moderate heat for about 20 minutes, until it thickens. Stir the sauce several times during cooking.

  2. Preheat the oven to 180 degrees Celsius. Wash the veal cutlets and dry them well with paper towels. Then place them on a work surface, cover with plastic wrap, and pound with a meat mallet to a thickness of 6 mm. Lightly season the veal cutlets with pepper and salt.

  3. Prepare three deep bowls: in the first one, put flour; in the second one, breadcrumbs; and in the third one, beat the eggs. Coat the veal cutlets on both sides first in flour, then dip them in the beaten eggs, and finally coat them in breadcrumbs.

  4. Place a deep pan on the stove and heat two tablespoons of oil and butter. Place the veal cutlets on the hot fat and fry them until golden brown on both sides. Fry each side for about 3 minutes.

  5. Place the fried veal cutlets in a deep baking dish and sprinkle with grated mozzarella. Then pour the tomato sauce over them and sprinkle with grated Parmesan. Place the dish in the preheated oven for 25 minutes, until the cheese on top turns golden brown.

  6. Serve the prepared dish on plates and offer it with cooked pasta.

Nutrition Information (Per 100g)

  • Calories: 149.32 kcal
  • Fat: 6.27 g
    • Saturated Fat: 2.11 g
  • Carbohydrates: 12.55 g
    • Sugars: 1.06 g
  • Protein: 8.81 g
  • Fiber: 0.78 g

Advice

Optionally, sprinkle the prepared dish with freshly chopped basil at the end.