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عالمي الطبق الرئيسي

Veal Parmesan

0
100 Min
Easy

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: here

1 g
Water
1 tbsp
Olive oil
100 g
Onion
30 g
Garlic, finely chopped
20 g
Tomato Paste
0.5 cup
Water
20 g
MAGGI® Chicken Bouillon
750 g
Tomato, diced
4 g
Spices, basil, dried
4 g
Spices, rosemary, dried
1 g
Water
400 g
Veal, Australian, rib, rib roast, separable lean only, raw
85 g
Bread crumbs, dry, grated, plain
100 g
Cheese, parmesan, hard
140 g
Flour
100 g
Eggs
45 g
Vegetable oil, palm kernel
400 g
Pasta, dry, unenriched
1500 g
Water
150 g
Cheese, mozzarella, part skim milk
5 g
Parsley, chopped (optional)

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Nutrition Value

Carbohydrates
53.97 g
Protein
26.21 g
Fats
15.56 g
Energy
460.55 kcal
Information per serving
Lets Cook

Instruction

100 Minutes
Step 1
1 Min
Preheat oven to 175°C and place the oven rack in the middle position.
Step 2
1 Min
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.
Step 3
1 Min
Add hot water, MAGGI® Chicken Bouillon, tomatoes, basil and rosemary. Allow to simmer for 1 hour.
Step 4
1 Min
To make veal cutlets: Flatten veal pieces using a kitchen mallet, taking care not to break the pieces.
Step 5
1 Min
Mix breadcrumbs and Parmesan cheese together.
Step 6
1 Min
Dust the flattened veal with flour, dip in the beaten eggs, and coat with the breadcrumbs and Parmesan mixture.
Step 7
1 Min
Heat oil in a shallow pan and fry veal cutlets on both sides until golden brown.
Step 8
1 Min
Cook pasta in boiling water until al dente. Drain the pasta, discard the water and return to the empty pot.
Step 9
1 Min
Pour 2/3 of the pasta sauce and mix well until all the pasta is coated.
Step 10
1 Min
Place pasta in a baking dish and sprinkle grated Mozzarella cheese on top. Arrange cooked veal cutlets over the cheese and spoon the remaining pasta sauce over the cutlets.
Step 11
1 Min
Bake in the oven for 25-30 mins until the cheese has melted.
Step 12
1 Min
Sprinkle with chopped fresh parsley before serving.
Veal Parmesan

Step 1 of 12

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

Veal Parmesan

Step 2 of 12

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.

Veal Parmesan

Step 3 of 12

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

Veal Parmesan

Step 4 of 12

To make veal cutlets: Flatten veal pieces using a kitchen mallet, taking care not to break the pieces.

Veal Parmesan

Step 5 of 12

Mix breadcrumbs and Parmesan cheese together.

Veal Parmesan

Step 6 of 12

Dust the flattened veal with flour, dip in the beaten eggs, and coat with the breadcrumbs and Parmesan mixture.

Veal Parmesan

Step 7 of 12

Heat oil in a shallow pan and fry veal cutlets on both sides until golden brown.

Veal Parmesan

Step 8 of 12

Cook pasta in boiling water until al dente. Drain the pasta, discard the water and return to the empty pot.

Veal Parmesan

Step 9 of 12

Pour 2/3 of the pasta sauce and mix well until all the pasta is coated.

Veal Parmesan

Step 10 of 12

Place pasta in a baking dish and sprinkle grated Mozzarella cheese on top. Arrange cooked veal cutlets over the cheese and spoon the remaining pasta sauce over the cutlets.

Veal Parmesan

Step 11 of 12

Bake in the oven for 25-30 mins until the cheese has melted.

Veal Parmesan

Step 12 of 12

Sprinkle with chopped fresh parsley before serving.

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