Parmigiana cutlets are a classic dish of Italian culinary tradition. They are breaded veal cutlets baked au gratin with Parmesan cheese and tomato sauce. This recipe originated in the Emilia-Romagna region, but it is widespread and loved throughout the country. Parmigiana cutlets are very tasty and make a complete, hearty dish.
Prepare the chicken cutlets, well pounded and cleaned of any fibers.
Coat them by first dipping them in the egg and then in the breadcrumbs, pressing several times so they adhere well.
Fry them in a pan with 100 g butter. Drain and salt them.
Serve them with cherry tomatoes, rocket and Parmesan arranged on top and a lemon wedge on the side.
Pan
Grater
Store the Parmigiana cutlets in the refrigerator, wrapped in cling film or placed in an airtight container. It is recommended to consume them within 2-3 days.
Parmigiana cutlets are a typical dish of Italian cuisine, very flavorful and appreciated by both adults and children. They are ideal to enjoy as a main course, accompanied by seasonal vegetables or delicious baked potatoes.
Italia
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| Energy (kcal) | 107.89 |
| Carbohydrates (g) | 4.89 |
| of which Sugars (g) | 3.04 |
| Fat (g) | 8.92 |
| of which Saturates (g) | 5.2 |
| Protein (g) | 1.75 |
| Fiber (g) | 1.12 |
| Sale (g) | 0.01 |
