Veal & Ricotta Parmigiana Recipe

Recipe By Slurrp

Veal & Ricotta Parmigiana is a delicious Italian dish made with tender veal cutlets, creamy ricotta cheese, and tangy tomato sauce. The veal is breaded and fried until golden brown, then layered with ricotta cheese and tomato sauce. Finally, it is topped with mozzarella and Parmesan cheese and baked until bubbly and golden. This dish is rich, flavorful, and perfect for a special occasion or a comforting family dinner.

4.3
14 Rating -
Rate
Non Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Veal & Ricotta Parmigiana
plan
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ingredients serve

Ingredients for Veal & Ricotta Parmigiana Recipe

  • 1 Veal Cutlets
  • 1/4 cup Breadcrumbs
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 teaspoon Italian Seasoning
  • 1/2 Eggs, Beaten
  • 0.06 cup Olive Oil
  • 1/2 cup Tomato Sauce
  • 1/4 cup Ricotta Cheese
  • 1/4 cup Shredded Mozzarella Cheese
  • 0.06 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste

Directions: Veal & Ricotta Parmigiana Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a shallow dish, combine breadcrumbs, Parmesan cheese, and Italian seasoning.
  • STEP 3.Dip each veal cutlet into beaten eggs, then coat with the breadcrumb mixture.
  • STEP 4.Heat olive oil in a large skillet over medium heat. Cook the veal cutlets until golden brown on both sides.
  • STEP 5.Spread a layer of tomato sauce in the bottom of a baking dish. Place the cooked veal cutlets on top.
  • STEP 6.Spread a layer of ricotta cheese over the veal cutlets, then top with more tomato sauce.
  • STEP 7.Sprinkle mozzarella and Parmesan cheese over the top.
  • STEP 8.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 9.Serve hot with pasta or crusty bread.
  • STEP 10.Enjoy!

Cooking Tips

  • Make sure to pound the veal cutlets to an even thickness before breading and frying.
  • You can use store-bought tomato sauce or make your own from scratch.
  • Feel free to add your favorite herbs and spices to the tomato sauce for extra flavor.
  • Serve the Veal & Ricotta Parmigiana with a side of pasta or a fresh green salad for a complete meal.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the oven or microwave until heated through.
  • Garnish with fresh basil or parsley before serving for an extra pop of color and flavor.
Nutrition
value
67
calories per serving
1 g Fat5 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    5g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    5g
  • Fiber
    4g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    109mg
  • Iron
    2mg
  • Vitamin A
    940mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    31mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    1mg
  • Phosphorus
    95mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp