Pregnancy Friendly Veal Parmesan

Total time45 min

Prep time20 min

Cook time25 min

5.0

(15)

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Ingredients

4 servings

For the veal

4 veal cutlets (about 4–5 oz each), pounded to ¼-inch thickness
Ingredient note
Cook all meat thoroughly when pregnant.
½ tsp kosher salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 cup plain breadcrumbs
¼ cup grated parmesan cheese
1 tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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)

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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