Veal Parmesan
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 53.96 g |
| Energy | 460.54 kcal |
| Fat | 15.56 g |
| Protein | 26.2 g |
| Fiber | 3.67 g |
| Sodium | 734.33 g |
| Sugar | 6.23 g |
Instructions
Total
5'Preparation
100'Cooking
0'Waiting
Step by step
Preheat oven to 175°C and place the oven rack in the middle position.
To make tomato sauce: In a saucepan heat olive oil and sauté onions until soft. Add garlic and tomato paste and sauté for an additional minute.
Add hot water, MAGGI® Chicken Bouillon, tomatoes, basil and rosemary. Allow to simmer for 1 hour.
To make veal cutlets: Flatten veal pieces using a kitchen mallet, taking care not to break the pieces.
Mix breadcrumbs and Parmesan cheese together.
Dust the flattened veal with flour, dip in the beaten eggs, and coat with the breadcrumbs and Parmesan mixture.
Heat oil in a shallow pan and fry veal cutlets on both sides until golden brown.
.
Bake in the oven for 25-30 mins until the cheese has melted.
Sprinkle with chopped fresh parsley before serving.
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Veal Parmesan
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