Veal Parmesan with Linguine

Ingredients

For the Veal:

• 4 veal cutlets (about ½ inch thick)

• Salt and pepper, to taste

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1 cup breadcrumbs (Italian-style)

• ½ cup grated Parmesan cheese

• ½ tsp garlic powder

• ½ tsp dried oregano

• ¼ cup olive oil (for pan-frying)

For the Assembly:

• 2 cups marinara sauce (homemade or store-bought)

• 1½ cups shredded mozzarella cheese

• 2 tbsp fresh basil, chopped

For the Linguine:

• 12 oz linguine

• Salted water for cooking

• 1 tbsp olive oil (optional)

Instructions

1. Prepare the Veal:

   • Season veal with salt and pepper.

   • Set up dredging station: flour, beaten eggs, and breadcrumb mixture (breadcrumbs + Parmesan + garlic powder + oregano).

   • Coat each cutlet in flour, dip in egg, then press into breadcrumb mixture.

2. Cook the Veal:

   • Heat olive oil in a large skillet over medium heat.

   • Pan-fry veal cutlets 2–3 minutes per side until golden brown.

   • Remove and drain on paper towels.

3. Assemble & Bake:

   • Preheat oven to 375°F (190°C).

   • Spread a thin layer of marinara in a baking dish.

   • Place veal cutlets on top, spoon remaining sauce over them.

   • Sprinkle with mozzarella and a little extra Parmesan.

   • Bake for 15–20 minutes, until cheese is melted and bubbly.

4. Cook Linguine:

   • Boil linguine in salted water according to package instructions.

   • Drain and toss with a touch of olive oil to prevent sticking.

5. Serve:

   • Plate linguine and top with baked veal Parmesan.

   • Garnish with fresh basil and extra Parmesan if desired.