Veal Cutlets Parmesan
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- 1/2 Beaten egg
- 2 1/2 c Canned tomatoes
- 3 tb Grated Parmesan salt and
- 1 lb Veal cutlet thin
- 4 tb Oil
- Cut
- 2 tb Water
- 1/2 ts Sugar
- 1/2 Mozzarella cheese sliced
- Sauce:
- 2 tb Water
- 1/4 c Oil
- Dip
- 1 ts Sweet basil pepper
- 2 Onions sliced thin
- 1 Clove garlic, minced
- Salt and pepper
- 1/4 c Bread crumbs
Possible health benefits
General information, not medical advice.
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Sauce
High in vitamin E · 4.2 mg per 100 g, 35% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in vitamin K · 91 µg per 100 g, 122% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in unsaturated fat · 42 g per 100 g, 83% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Source of omega-3 fatty acids (ALA) · 3.4 g per 100 g, at least 0.3 g per 100 g and per 100 kcal
- ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Sauce, horseradish”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Hint: Veal is very expensive. Instead, take partially frozen turkey breast and slice to 1/4 inch slices. As long as the turkey is coated on all sides with sauce, you won't be able to tell it from veal!
- Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs. Mix beaten egg with water. Dip meat into egg, then into bread crumb mixture Cook meat in hot oil until golden brown on both sides. coat cutlets with sauce on both sides and in pan. Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top. Bake at 325 for 25 minutes.
- Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes, and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste, sugar; Stir.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon