Parmigiana cutlets are a classic dish of Italian culinary tradition. They are veal cutlets breaded and baked with Parmesan cheese and tomato sauce. This recipe originates from the Emilia-Romagna region but is widespread and loved throughout the country. Parmigiana cutlets are very tasty and represent a complete and hearty dish.
Prepare the chicken cutlets by pounding them well and cleaning off any filaments.
Bread them by first dipping in egg and then in breadcrumbs, pressing multiple times to ensure they adhere well.
Fry them in a pan with 100 g of butter. Drain and salt them.
Serve with cherry tomatoes, arugula, and Parmesan placed on top, with a lemon wedge on the side.
Pan
Grater
Store the Parmigiana cutlets in the refrigerator, wrapped in plastic wrap 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
| Energy (kcal) | 101.79 |
| Carbohydrates (g) | 5.13 |
| of which Sugars (g) | 3.86 |
| Fat (g) | 7.88 |
| of which Saturates (g) | 4.56 |
| Protein (g) | 2.4 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.03 |
