Veal Scaloppini with Marinara and Fontina

A scaloppini is simply a very thin cutlet. The French use the term escalope. You can substitute chicken breasts for this dish; just make sure they are pounded out very thin.

Serves: 4Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 cups plain bread crumbs
  • 2 Tbsp. grated Parmesan cheese
  • ½ cup all-purpose flour
  • 3 large eggs
  • 4 thin veal cutlets (4 oz. each)
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. olive oil, divided
  • 1½ cups marinara sauce, divided
  • ¼ lb. fontina cheese, cut into 4 slices
  • 1 lb. dried spaghetti, cooked
  • ¼ cup chopped parsley

Directions

  • Preheat broiler.
  • Mix together the bread crumbs and Parmesan in a shallow dish. Place flour in another shallow dish. In a third dish, beat eggs slightly.
  • Season the cutlets with salt and pepper. Dredge in the flour and shake off excess. Dip the veal in the egg, then coat with the bread crumbs. Shake off excess.
  • In a large skillet, heat 1 tablespoons oil over medium heat. Sauté 2 cutlets for about 2 minutes per side. Transfer the veal to a baking sheet. Repeat with remaining oil and cutlets.
  • Top each piece of veal with ¼ cup marinara and a slice of fontina cheese. Place under the broiler for about 1 minute or until the cheese melts.
  • Toss pasta with remaining marinara. Serve cutlets over pasta and garnish with parsley.

Recipe Information

Serves: 4

Ingredients

  • 2 cups plain bread crumbs
  • 2 Tbsp. grated Parmesan cheese
  • ½ cup all-purpose flour
  • 3 large eggs
  • 4 thin veal cutlets (4 oz. each)
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. olive oil, divided
  • 1½ cups marinara sauce, divided
  • ¼ lb. fontina cheese, cut into 4 slices
  • 1 lb. dried spaghetti, cooked
  • ¼ cup chopped parsley

Directions

  • Preheat broiler.
  • Mix together the bread crumbs and Parmesan in a shallow dish. Place flour in another shallow dish. In a third dish, beat eggs slightly.
  • Season the cutlets with salt and pepper. Dredge in the flour and shake off excess. Dip the veal in the egg, then coat with the bread crumbs. Shake off excess.
  • In a large skillet, heat 1 tablespoons oil over medium heat. Sauté 2 cutlets for about 2 minutes per side. Transfer the veal to a baking sheet. Repeat with remaining oil and cutlets.
  • Top each piece of veal with ¼ cup marinara and a slice of fontina cheese. Place under the broiler for about 1 minute or until the cheese melts.
  • Toss pasta with remaining marinara. Serve cutlets over pasta and garnish with parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories1020
Total Fat26g
Saturated Fat10g
Cholesterol190mg
Sodium1200mg
Total Carbohydrate137g
Dietary Fiber8g
Sugars12g
Protein51g