Veal Parmesan Recipe

Veal Parmesan

10 portions
708 kcal/p.

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Dip veal in egg, coat with breadcrumbs. Heat oil in pan, cook veal until golden both sides, drain.
Place veal in single layer in baking pan, top with mozzarella, spoon BUITONI Pasta Sauce over cheese.
Sprinkle with combined parmesan and parsley. Bake in 200°C oven 20-25 minutes until golden.

Qty	Unit	Ingredient	Preparation
10	ea	Veal	Lightly tenderised
2	ea	Eggs	Lightly beaten
200	gr	Breadcrumb, dried
90	mL	Olive oil
500	gr	Mozzarella cheese	Sliced
100	gr	Parmesan cheese, grated
10	gr	Parsley, fresh	Chopped
1	kg	BUITONI Sugo per Pasta (Pasta Sauce)

Nutritional analysis per serving
Energy (Kj)	1962
Energy (Kcal)	708
Protein (g)	72
Fats, total (g)	33
Fats, saturated (g)	12
Carbohydrate, total (g)	26
Sugars (g)	12
Sodium (mg)	1325

Products used in the recipe

Buitoni Sugo per Pasta (Pasta Sauce)

BUITONI Sugo per Pasta (Pasta Sauce) 3kg x 6

BUITONI Sugo per Pasta is an authentic Italian Nepolitana sauce. Rich and full-bodied blended with onions, herbs and spices. Lightly seasoned with basil and oregano. Ready to serve as an accompaniment to pasta dishes, meat or fish.

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