A delightful twist on the classic Veal Parmigiana, this recipe offers a rich and flavorful experience.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the correct texture.
In a mixing bowl, beat the eggs until smooth.
Ensure the eggs are well beaten for even coating.
Combine the breadcrumbs and grated Parmesan cheese in another bowl.
Mix thoroughly to evenly distribute the cheese.
Dip each veal cutlet into the egg wash, then coat with the breadcrumb mixture.
Press the breadcrumbs onto the veal to ensure a good coating.
Heat a skillet over medium heat and brown the veal cutlets on both sides.
Cook until golden brown for the best flavor.
Place the browned veal cutlets in a baking dish.
Arrange them in a single layer for even baking.
In the same skillet, sauté the onion until translucent, then add salt, pepper, Italian seasoning, and tomato sauce.
Use the same skillet to retain the flavors from the veal.
Pour the sauce over the veal cutlets in the baking dish.
Spread the sauce evenly for consistent flavor.
Sprinkle shredded mozzarella cheese over the top.
Cover evenly for a gooey cheese layer.
Bake in the preheated oven for 30 minutes or until bubbly and golden.
Check occasionally to avoid over-browning.
Serve hot with your favorite side dish.
Garnish with fresh basil for a touch of color and flavor.
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