VEAL PARMIGIANA

Name: VEAL PARMIGIANA
Prep time: 20 min
Cook time: 15 min
Yield: 4-6

At a time when meat was scarce, they used to tenderize it to make it look as if there was more to eat. Each slice of veal (or you can use chicken) is coated with flour, egg, and breadcrumbs then fried to a crispy exterior and a tender interior. Served with tomato sauce, prosciutto slices, and cheese. Consider yourself lucky if you have leftovers, because served in a sandwich, it's amazing!

Preparation 20 min

Cooking time 15 min

Portions 4-6

Perfect with my NERELLO MASCALESE

Ingredients

4–6 veal cutlets

1/3 cup Stefano extra virgin olive oil

1 cup all-purpose flour

3 eggs, beaten

2 cups Italian seasoned breadcrumbs

4–6 slices prosciutto

1 cup Stefano tomato basil sauce

1/3 cup grated Parmesan cheese

1 ½ cup grated mozzarella cheese

Preparation

Preheat oven to 375°
To prepare cutlets, one-by-one, dredge cutlet in flour, dip dredged veal into beaten egg then into breadcrumbs. Set aside.
Heat olive oil in an oven-safe frying pan.
Cook veal cutlets 30 seconds on each side, until the breading is golden brown.
Place a slice of prosciutto on each cutlet. Then, top each cutlet with 2 tablespoons of sauce then with Parmesan and mozzarella.
Place in the oven until cheese has fully melted and is golden brown. Serve with a salad or green veggies.

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VEAL PARMIGIANA

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