It’s veal parmigiana tonight! Simple dish, easy prep, and melt in your mouth good. To save even more time, have your butcher slice and pound thin the veal for you. If veal is not your thing, make this dish with chicken breast, pork cutlets, or turkey breast. Vegetarians, bust out your eggplants and make it.
4-6 thin slices of veal (aka veal scallopini)
2 beaten eggs
Italian breadcrumbs for dredging
1 cup marinara (or more if you like it saucy)
1 cup shredded Italian blend cheese (normally I would have used fresh mozzarella, but I didn’t have any in the house. So use fresh mozz if you have it)
2 TBSPN olive oil
Preheat the oven to 350 degrees
Place a thin layer of marinara on the bottom of a 13 x 9 baking dish. Set aside
Season the veal with granulated garlic, hot shot, and some grated parmesan cheese. Eyeball the amounts, but be careful to not go overboard on the pepper. Dip into the beaten egg to coat and then the Italian breadcrumbs.
In a large frying pan, saute the veal in the olive oil until golden brown on both sides. Place into the baking dish and cover with the remaining sauce. Some people like their parmigiana drowning in sauce, I do not. If you are the saucy type, you may want a little more sauce.
Top with the cheese and bake in the oven until the cheese is golden brown; probably about 30 minutes.
Since I don’t want the carbs of pasta, I’m serving this with some sauteed baby french beans. A little crushed garlic, some caramelized onions, salt and pepper to taste, and a smidge of butter. That’s it. Simple and low carb.