Parmigiana Veal Scaloppini

Parmigiana Veal Scaloppini

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Parmigiana Veal Scaloppini

Ingredients:

 250 ml (1 cup) Italian breadcrumbs
 60 ml (4 tbsp.) grated parmesan
 2 eggs, beaten
 4 veal cutlets, about 125 g each
 180 ml (¾ cup) crushed tomatoes
 125 ml (½ cup) grated mozzarella
 60 ml (4 tbsp.) olive oil

Preparation:

1

Oven temperature: 200/400

2

In a bowl, mix the breadcrumbs and parmesan.

3

On a work surface, dip the veal scaloppini in the eggs then the breadcrumb mixture.

4

In a frying pan over medium/high heat, cook the scaloppini two at a time in a bit of olive oil for 1 minute on each side.

5

Place the scaloppini on a baking sheet and top them with crushed tomatoes and grated mozzarella.

6

Cook in the centre of the oven for 3 minutes. Serve with pasta.

Ingredients

 250 ml (1 cup) Italian breadcrumbs
 60 ml (4 tbsp.) grated parmesan
 2 eggs, beaten
 4 veal cutlets, about 125 g each
 180 ml (¾ cup) crushed tomatoes
 125 ml (½ cup) grated mozzarella
 60 ml (4 tbsp.) olive oil

Directions

1

Oven temperature: 200/400

2

In a bowl, mix the breadcrumbs and parmesan.

3

On a work surface, dip the veal scaloppini in the eggs then the breadcrumb mixture.

4

In a frying pan over medium/high heat, cook the scaloppini two at a time in a bit of olive oil for 1 minute on each side.

5

Place the scaloppini on a baking sheet and top them with crushed tomatoes and grated mozzarella.

6

Cook in the centre of the oven for 3 minutes. Serve with pasta.

Parmigiana Veal Scaloppini


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About us

The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.