Fried Easy Veal Parmigiana Recipe

2012-02-21
  • Yield : 2 serving plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    323
  • Protein

    38.3 g
  • Carbohydrate

    13.8 g
  • Fat

    10.6 g
  • Cholesterol

    141 mg
  • Calcium

    47 mg
  • Fibre

    1.7 g
  • Sodium

    31.4 mg

Fried easy veal Parmigiana recipe.

Skillet fried veal cutlets with mozzarella cheese and homemade tomato sauce.
An excellent Italian recipe!

Prepare tasty tomato sauce at home. To make it you need to use the following ingredients:

1/4 cup (60 ml) olive oil, 1 red onion, peeled and finely chopped, 2 cloves garlic, peeled and finely chopped, 7 fresh tomatoes, diced, 5½ oz (165 ml) fine herbs tomato paste,

10 fresh basil leaves, 1 bay leaf, 1 tablespoon dry white wine, 2 teaspoons granulated sugar, 1 teaspoon dried basil leaves, 1 teaspoon dried oregano leaves,

1/2 teaspoon dried thyme, salt, and freshly ground black pepper, saucepan, to taste


Instructions:

In saucepan, heat olive oil over medium-high heat. Add onions and garlic and cook, stirring, for about 3-4 minutes.

Stir in remaining ingredients. Reduce heat to low and simmer, uncovered, for 15-20 minutes.

Turn off the heat. Discard bay leaf.

Blend tomato sauce until a smooth texture. Serve on top of Chicken or Veal Parmigiana. Use dry red wine as a pair for delicious veal recipe.

Fried Easy Veal Parmigiana Recipe

Ingredients

  • 1 tablespoon thawed frozen egg substitute
  • 7 oz (210 g) veal cutlets
  • 3 tablespoons seasoned dried breadcrumbs
  • 1/4 cup (60 ml) tomato sauce
  • 3/4 oz (25 g) part-skim mozzarella cheese, shredded


Method

Step 1

In a shallow mixing bowl beat together egg substitute and 1 tablespoon water.

Step 2

Dip veal cutlets in egg substitute mixture, coating all sides. On a sheet of wax paper dredge veal cutlets in bread crumbs, coating both sides.

Step 3

Spray 9-inch nonstick skillet with nonstick cooking spray and heat. Add cutlets and cook over medium heat until golden, about 3 min.on each side. Top each cutlet with half of the tomato sauce and cheese. Cover skillet and cook until cheese is melted about 1 min.

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