Parmigiana veal cutlets with roasted asparagus
10
6
4
No
Ingredients
- 85 ml (1/3 cup) of flour
- 1 egg
- 60 ml (1/4 cup) of milk
- 125 ml (1/2 cup) of breadcrumbs
- 5 ml (1 teaspoon) of dried thyme
- 450 g (1 pound) of veal cutlets
- 45 ml (3 tablespoons) of olive oil
- 24 asparagus
- 250 ml (1 cup) of tomato sauce
- 250 ml (1 cup) of grated mozzarella
Preparation
Side-by-side mode
- Preheat oven to broil.
- Prepare three deep plates.
- In the first one, pour flour. In the second one, whisk the egg with milk.
- In the third, mix breadcrumbs with thyme.
- Cover each cutlet with flour and shake off the surplus. Soak the meat in a whisked egg, then lay it into the breadcrumbs mixture.
- Press the breadcrumbs with your hands to adhere them well to the meat. Heat oil in a pan over medium heat.
- Brown cutlets for 1 to 2 minutes on each side, then lay on paper towels.
- Divide asparagus and cutlets on a baking sheet.
- Coat cutlets with tomato sauce and garnish with mozzarella.
- Brush asparagus with olive oil. Broil for 4 to 5 minutes.
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