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