Crumbed Veal Parmigiana
Recipe: #35263
July 16, 2020
Categories: Cheese, Mozzarella, Parmesan, Italian Oven Bake, Flour, Italian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (246.1 g)
- Calories 394.5
- Total Fat - 21.3 g
- Saturated Fat - 7.7 g
- Cholesterol - 471.1 mg
- Sodium - 804.7 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 2.9 g
- Sugars - 6.8 g
- Protein - 26.5 g
- Calcium - 357.6 mg
- Iron - 3.7 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place each steak between two sheets of baking paper and gently pound with a meat mallet to flatten slightly (about 5mm thick).
Step 2
Place eggs in a shallow dish and then combine breadcrumbs and parmesan in a separate shallow dish. Dust veal in flour seasoned with salt and pepper and then shake off excess and then one at a time, dip veal in eggs, then in breadcrumbs, pressing to coat.
Step 3
In a large, deep frying pan, heat enough oil to shallow-fry over a medium to high heat and add veal in three batches and shallow-fry for about 1 to 2 minutes on each side, or until golden.
Step 4
Remove and drain on absorbent kitchen paper.
Step 5
Place veal in a single layer on a large oven tray lined with baking paper and spoon over combined warm sauce and oregano and sprinkle with mozzarella.
Step 6
Cook in a hot oven (200°C) for about 10 minutes, or until cheese is melted.
Step 7
Garnish schnitzels with cracked black pepper and serve with steamed potatoes and beans.
Tips
No special items needed.
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