
Cutlets with Arugula and Parmesan
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.
Ingredients
- Chicken cutletsas needed
- Breadcrumbsas needed
- Parmesan cheeseas needed
- Milk
25Cl25Cl - Butter
100G100G - Flour
25G25G - Egg yolksas needed
- Saltas needed
- Arugulaas needed
- Cherry tomatoes
6units6units - Lemon wedge
4units4units
Preparation
- STEP 1 OF 4
Prepare the chicken cutlets by pounding them well and cleaning off any filaments.
- STEP 2 OF 4
Bread them by first dipping in egg and then in breadcrumbs, pressing multiple times to ensure they adhere well.
- STEP 3 OF 4
Fry them in a pan with 100 g of butter. Drain and salt them.
- STEP 4 OF 4
Serve with cherry tomatoes, arugula, and Parmesan placed on top, with a lemon wedge on the side.
Suggestions
Pan
Grater
General Information
Storage notes
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.
More information
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.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins2.4g·15%
- Carbohydrates5.13g·31%
- Fats7.88g·48%
- Fibers0.98g·6%