Nickel Allergy Friendly 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
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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2 large eggs
1 cup plain breadcrumbs
¼ cup grated parmesan cheese
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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

For serving

2 tbsp fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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