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Veal Parmesan (Vitello Alla Parmigiana)

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  Veal cutlets 1 1⁄2 Pound (750 gram)
  Butter/Margarine 62 1⁄2 Gram (1/4 cup)
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 1⁄4 Pound, sliced (125 gram)
  Sherry 125 Milliliter (1/2 cup)
  Grated parmesan cheese 60 Gram (1/2 cup)

Pound veal flat and brown on both sides in the butter or margarine over a high heat.
Put veal into a baking dish and keep warm.
Saute the garlic and mushrooms in the same pan as the veal over a low heat for 5-10 minutes.
Remove pan from the heat and add sherry, grated Parmesan cheese and salt and pepper to taste.
Pour sauce over the veal cutlets.
Bake in a 325°F (160°C) oven until meat is tender.

Recipe Summary

Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 393 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 12.1 g60.7%

Trans Fat 0 g

Cholesterol 181.8 mg60.6%

Sodium 548.3 mg22.8%

Total Carbohydrates 6 g2.2%

Dietary Fiber 0.31 g1.2%

Sugars 0.6 g

Protein 43 g85.7%

Vitamin A 9.1% Vitamin C 1.6%

Calcium 17.3% Iron 1.7%

*Based on a 2000 Calorie diet

Veal Parmesan (Vitello Alla Parmigiana) Recipe