Scaloppini Alla Parmigiana

This elegant yet comforting dish features tender veal scaloppini coated in a light breadcrumb crust and baked until golden. The meat is nestled in a savory tomato sauce enriched with olive oil, creating a moist and flavorful base. Topped with slices of fresh mozzarella and a dusting of sharp grated parmesan, the cheese melts beautifully into the sauce. It offers a perfect balance of textures: the crisp exterior of the cutlet, the soft meat, and the creamy cheese. This meal is ideal for a special dinner date or a sophisticated weeknight feast. Pair it with crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 256.5

Description

This elegant yet comforting dish features tender veal scaloppini coated in a light breadcrumb crust and baked until golden. The meat is nestled in a savory tomato sauce enriched with olive oil, creating a moist and flavorful base. Topped with slices of fresh mozzarella and a dusting of sharp grated parmesan, the cheese melts beautifully into the sauce. It offers a perfect balance of textures: the crisp exterior of the cutlet, the soft meat, and the creamy cheese. This meal is ideal for a special dinner date or a sophisticated weeknight feast. Pair it with crusty bread to soak up the delicious sauce.

Ingredients

6 Veal cutlets cut 1/4 inch thick
1/4 cup flour
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons milk
1/2 cup dry breadcrumbs
3 tablespoons olive oil
1/3 cup olive oil
14 oz can tomato sauce
3/4 cup water
6 slices mozzarella cheese
1/4 cup grated parmesan cheese

Directions

1
Preheat oven to 350F (175C).
2
Pound veal cutlets until they are approximately 1/4 inch thick.
3
In a shallow dish, combine flour, salt, and pepper.
4
In a second shallow dish, beat the eggs with milk.
5
Place dry breadcrumbs in a third shallow dish.
6
Dredge each cutlet in the flour mixture, then dip in the egg mixture, and finally coat thoroughly in breadcrumbs.
7
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
8
Quickly brown the breaded cutlets in the hot oil until golden on both sides, about 1-2 minutes per side.
9
Arrange the browned cutlets in a single layer in a baking dish.
10
In a saucepan, combine 1/3 cup olive oil, tomato sauce, and water. Heat until warm but not boiling.
11
Pour the tomato sauce mixture evenly over the cutlets in the baking dish.
12
Place one slice of mozzarella cheese on top of each cutlet.
13
Sprinkle grated parmesan cheese over the top.
14
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 256.5kcal

% Daily Value *
Total Fat 9.0g14%
Saturated Fat 3.3g17%
Cholesterol 121.5mg41%
Sodium 103.5mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 40.5g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the oil is hot before adding the cutlets to prevent them from absorbing too much oil.

You can substitute chicken breast cutlets for the veal if preferred.

Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: veal, scaloppini, parmigiana, italian, mozzarella, parmesan, tomato sauce, breadcrumbs, baked, dinner, comfort food, classic

Read it online: https://www.chefs-mate.com/recipe/scaloppini-alla-parmigiana/