Italian Parmigiana Veal Recipe (Scaloppine A la Parmigiana)

Parmigiana Veal 


Milk Fed Veal – 12 pieces

Bread crumbs

Salt, pepper, basil

Vegetable oil (for frying)

Mozzarela cheese

Parmigiano grated cheese

Tomato sauce recipe (pasta section)

2 eggs

500 grams spaghettini


1• Pound the veal gently with a wooden kitchen sledge.

3• Place bread crumbs in a large plate.

4• Beat eggs in a soup bowl and mix in salt, pepper and basil to your liking.

5• Pass each piece of veal through the egg batter.

6• Bread each side gently.

7• Heat pan with 1/4 cup vegetable oil until hot and then cook the breaded veal until lightly browned.

8• Once all of the veal is cooked heat the oven to 350 degrees and cover the cooked veal with mozzarella cheese and grated parmigiano and insert in oven until the cheese is melted.

9• Meanwhile you are cooking the pasta and once the veal is ready add a touch of tomato sauce for colour and add the pasta.

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