This rich and cheesy Italian-American favorite goes well with garlicky saut?ed broccoli rabe or spinach.
1. Heat oven to broil and place a rack 10" from the heating element. Season veal cutlets lightly with salt and pepper.
2. Place flour, eggs, and bread crumbs in separate shallow dishes. Working with one piece of veal at a time, dredge veal in flour, eggs, and bread crumbs and transfer to a parchment paper?lined baking sheet.
3. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 2 pieces breaded veal and cook, turning once with tongs, until golden brown, about 3 minutes. Transfer veal to an aluminum foil?lined baking sheet. Wipe out skillet and repeat with the remaining oil and veal.
4. Top each piece of veal with 1/3 cup of the marinara sauce and 1 slice provolone cheese and sprinkle with 1 1/2 tbsp. parmesan. Broil until cheese is golden and bubbly, about 5 minutes. Using a spatula, divide the veal parmesan between 4 plates and sprinkle with the parsley.
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 4|
|Calories from Fat: 828 (51%)|
|Amt Per Serving||% DV|
|Total Fat 92g||123 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 1208.3mg||372 %|
|Sodium 2672.8mg||92 %|
|Potassium 1565.1mg||41 %|
|Total Carbohydrate 105.3g||31 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 95.9g|
|Protein 90.7g||130 %|
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Calories per serving: 1623
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