Veal Cutlets Italian Style
Transform your dinner table with the classic flavors of Italy by preparing Veal Cutlets Italian Style. This elegant yet approachable dish features thinly pounded veal cutlets coated in a crispy Parmesan and herb breadcrumb crust, then topped with a rich garlic-infused tomato sauce and gooey, melted mozzarella cheese. Perfectly balanced with fresh basil for a burst of flavor, this recipe comes together in just under an hour, making it ideal for both weeknight dinners and special occasions. Serve these golden, cheesy cutlets with a side of pasta or a crisp green salad for an unforgettable Italian-inspired feast. With keywords like "veal cutlets recipe," "Italian veal dish," and "easy Italian dinner," this dish is sure to become your go-to for comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 can (15 ounces) crushed tomatoes
- 2 tablespoons fresh basil leaves, chopped
- 4 pieces mozzarella cheese, sliced
Instructions
Place each veal cutlet between two sheets of plastic wrap and pound gently with a meat mallet until the cutlets are about 1/4 inch thick.
Set up a breading station: Place the flour in a shallow dish, beat the eggs in a second shallow bowl, and mix the breadcrumbs with Parmesan cheese, oregano, salt, and black pepper in a third shallow dish.
Dredge each veal cutlet in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the veal cutlets in batches for 2-3 minutes per side, or until golden brown and cooked through. Add more olive oil as needed between batches. Transfer to a baking dish.
In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the crushed tomatoes and stir in the chopped basil. Let the sauce simmer for 10 minutes, allowing the flavors to meld together. Season with additional salt and pepper to taste.
Preheat your oven to 375°F (190°C).
Spoon the tomato sauce evenly over each veal cutlet in the baking dish. Place a slice of mozzarella cheese on top of each cutlet.
Bake the dish in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for a few minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 6074 mg | 264% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 24.4 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1338 mg | 103% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
