Baked Veal Parmesan

On Friday nights Jon and I try to keep our food pretty clean when we are at home, but like to have something a little more exciting to look forward to at the end of a busy week. Our current go to is Veal Parmesan made with breadcrumbs and topped with our homemade marinara sauce and some Parmesan cheese. We bake it to keep the fat content in check. Some days we will have it with a side of fettuccine but today we had it with a nice fresh salad (I chose to have my carbs in wine tonight, naughty naughty 🙂  

Baked Veal Parmesan (makes 8 servings):

800g veal cutlet 

1 cup of breadcrumbs (homemade whenever possible)

1 tbsp dried parsley 

1 tsp each salt and pepper

1 tsp chili powder

1/2 cup of egg whites

1/2 cup of flour

1 cup of homemade marinara sauce (see recipe on our blog)

1/2 cup of shredded parmesan (I use the finest grate I can find, I’ve been known to even use a zester for it! Mainly because the finer the grater the farther a small amount of cheese goes)

1 tsp coconut oil 

1) Set up three bowls, one with the flour, one with egg whites and the last with the breadcrumbs and all herbs/seasonings. Line a baking sheet with aluminum foil and spray with coconut oil spray or use a little coconut oil to spread to coat the foil.

2) Coat each cutlet with flour, then egg white then breadcrumbs until completely covered. Place on the baking sheet and repeat until all are done. Top each cutlet with a spoon or so of the mariniara then a sprinkling of parmesan. Bake at 400 degrees for about 10 mins or until cheese is melted (it won’t take long to cook the veal through). 

Serve with a deliciously fresh side salad like ours (macros not included) with a homemade vinaigrette and a cup of cooked spaghetti if you like (or even zucchini spirals would be even better here)!

Macronutrient Breakdown (per serving-approx 2 cutlets depending on size):





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