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Veal Parmesan

Veal Parmesan

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100 Min

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This Veal Parmesan recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

10 Servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
489169
Olive oil
1  tbsp
486979
Onions, finely chopped
100  g
483422
Garlic, finely chopped
30  g
488332
Tomato Paste
20  g
488332
Water
0.5  cup
488332
MAGGI® Chicken Bouillon
20  g
488332
Tomato, diced
750  g
481902
dried basil
4  g
488332
Rosemary flakes
4  g
488332
Water
1  g
488332
Veal, Australian, rib, rib roast, separable lean only, raw
400  g
488332
bread crumbs 
85  g
485953
Cheese, parmesan, hard
100  g
488332
Flour
140  g
488332
Eggs, slightly beaten
100  g
488332
Vegetable Oil
45  g
482676
Pasta, dry, unenriched
400  g
488332
Water
1500  g
487423
Mozzarella cheese
150  g
484159
Parsley, fresh
5  g

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Nutritional Information

Carbohydrates
53.97 g
Energy
460.55 kcal
Fats
15.56 g
Protein
26.21 g

Recipe steps

7 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

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Recipe steps

7 min

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Preheat oven to 175°C and place the oven rack in the middle position.
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Recipe steps

7 min

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To make tomato sauce: In a saucepan heat olive oil and sauté onions until soft. Add garlic and tomato paste and sauté for an additional minute.
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Recipe steps

7 min

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Add hot water, MAGGI® Chicken Bouillon, tomatoes, basil and rosemary. Allow to simmer for 1 hour.
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7 min

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To make veal cutlets: Flatten veal pieces using a kitchen mallet, taking care not to break the pieces. Mix breadcrumbs and Parmesan cheese together.
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7 min

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Dust the flattened veal with flour, dip in the beaten eggs, and coat with the breadcrumbs and Parmesan mixture. Heat oil in a shallow pan and fry veal cutlets on
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Recipe steps

7 min

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7 min

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Bake in the oven for 25-30 mins until the cheese has melted. Sprinkle with chopped fresh parsley before serving.

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k kunal.a2

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10-06-2025 12:41 Uhr

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