Veal Parmigiana

Ingredients

• 4 thin veal cutlets (about 150g each)
• 1 cup all-purpose flour
• Salt and black pepper, to taste
• 3 eggs
• 1/4 cup grated Parmesan, plus more for the crumbs
• 1 1/2 cups Italian breadcrumbs
• Vegetable oil, for frying
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella
• Fresh basil leaves, to garnish

Before you cook

• Pound the veal cutlets between sheets of plastic wrap until they are an even thickness.
• Set up three shallow dishes: one with flour seasoned with salt and pepper, one with the eggs beaten with a little salt and pepper, and one with the breadcrumbs mixed with a little grated Parmesan.

Steps

1. Dredge each veal cutlet in the seasoned flour, shaking off the excess.
2. Dip the floured cutlet into the beaten egg, coating it fully.
3. Press the cutlet into the breadcrumb mixture, coating both sides evenly.
4. Dip the breaded cutlet into the egg again, then back into the breadcrumbs for a second coat.
5. Lay the breaded cutlets on a tray and chill them in the fridge for 15 minutes.
6. Preheat the oven to 180°C.
7. Heat about 1cm of oil in a large skillet over medium heat.
8. Fry the cutlets in batches for about 3 minutes per side, until golden brown.
9. Transfer the fried cutlets to a tray lined with paper towels to drain briefly.
10. Spread a thin layer of marinara sauce over the bottom of a baking dish.
11. Lay the fried cutlets in the dish in a single layer.
12. Spoon more marinara sauce over each cutlet.
13. Scatter the shredded mozzarella evenly over the top.
14. Bake for about 15 minutes, until the cheese is fully melted and bubbling.
15. Scatter fresh basil leaves over the top.
16. Serve hot, with pasta or crusty bread alongside.