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Veal Cutlets Parmigiana

Veal Cutlets Parmigiana Recipe

  • 6 veal cutlets or scallops cut from the leg, of even size and about ¾ inch thick
  • 2 eggs
  • ¾ cup milk or light cream
  • 1½ to 2 cups freshly made bread crumbs
  • Salt and freshly ground pepper to taste
  • ½ teaspoon dried basil
  • 3 tablespoons grated Parmesan cheese
  • Flour
  • ½ cup olive oil (approximately)
  • Grated Parmesan cheese
  • 6 slices mozzarella or Monterey jack cheese
  • 6 to 8 cloves garlic, blanched in boiling water 5 minutes
  • 2 cups tomato purée or sauce
  • 6-ounce can tomato paste
  • 1½ teaspoons basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Sugar, if needed
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 647kcal (32%)
Total Fat 37g (56%)
Saturated Fat 16g (82%)
Cholesterol 228mg (76%)
Total Carbohydrate 39g
Dietary Fiber 4g
Sugars 10g
Protein 42g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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