Anti Inflammatory Veal Parmesan

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the veal

4 veal cutlets (about 4–5 oz each), pounded to ¼-inch thickness
½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
1 cup plain breadcrumbs
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried oregano
½ tsp garlic powder

For frying

¼ cup olive oil

For topping

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place a wire rack over a baking sheet and set aside.
2
Pat the veal cutlets dry with paper towels and season both sides with the salt and pepper.

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