Parmigiana veal cutlets with roasted asparagus

Author: 5/15
Escalopes de veau parmigiana et asperges grillées
Preparation 10
Baking 6
Portions 4
Freezing No


  • 85 ml (1/3 cup) of flour
  • 1 egg
  • 60 ml (1/4 cup) of milk
  • 125 ml (1/2 cup) of breadcrumbs
  • 5 ml (1 teaspoon) of dried thyme
  • 450 g (1 pound) of veal cutlets
  • 45 ml (3 tablespoons) of olive oil
  • 24 asparagus
  • 250 ml (1 cup) of tomato sauce
  • 250 ml (1 cup) of grated mozzarella
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  • Preheat oven at broil.
  • Prepare three deep plates.
  • In the first one, pour flour. In the second one, whisk egg with milk.
  • In the third, mix breadcrumbs with thyme.
  • Cover one by one each cutlets with flour and shake off the surplus. Soak meat into whisked egg, then lay into breadcrumbs mixture.
  • Press breadcrumbs with your hands to stick it well to the meat. In a pan, heat oil at medium heat.
  • Brown cutlets 1 to 2 minutes each side, then lay on paper towels.
  • Divide asparagus and cutlets on a baking sheet.
  • Coat cutlets with tomato sauce and garnish with mozzarella.
  • Brush asparagus with olive oil. Broil for 4 to 5 minutes.

Chef's notes