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EatSmarter exclusive recipe

Baked Veal Cutlets

with Eggplant and Mozzarella

4.5
Average: 4.5 (2 votes)
(2 votes)
Baked Veal Cutlets
317
calories
Calories

Baked Veal Cutlets - The classic Mediterranean dish with a wonderfully light taste

0
Print
easy
Difficulty
30 min.
Preparation
ready in 40 min.
Ready in
Nutritions
1 serving contains
Fat11 g
Saturated Fat Acids5 g
Protein51 g
Roughage1.5 g
Sugar added0 g
Calorie317
Carbohydrates/g1
Bread exchange unit0
Cholesterol/mg123
Uric acid/mg331
Vitamin A/mg0.1
Vitamin D/μg0.1
Vitamin E/mg1.3
Vitamin B₁/mg0.1
Vitamin B₂/mg0.6
Niacin/mg20.7
Vitamin B₆/mg0.5
Folate/μg40
Pantothenic acid/mg1.7
Biotin/μg1.7
Vitamin B₁₂/μg2.1
Vitamin C/mg4
Potassium/mg555
Calcium/mg137
Magnesium/mg55
Iron/mg5.2
Iodine/μg6
Zinc/mg4.8
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
1
eggplant (about 300 grams)
6 ounces
2
6
Veal (about 150 grams)
3 tablespoons
2 sprigs
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Preparation

Kitchen utensils

1 Skillet, 1 Casserole dish, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap

Preparation steps

Step 1/10
Baked Veal Cutlets preparation step 1

Rinse the eggplant clean, wipe dry, cut into slices and sprinkle with salt.

Step 2/10
Baked Veal Cutlets preparation step 2

Drain the mozzarella and cut into slices.

Step 3/10
Baked Veal Cutlets preparation step 3

Rinse the tomatoes, cut into quarters, remove cores and seeds and cut flesh into slices.

Step 4/10
Baked Veal Cutlets preparation step 4

Place cutlets between layers of plastic wrap and pound to an even thinness with a meat mallet. 

Step 5/10
Baked Veal Cutlets preparation step 5

Heat 1 1/2 tablespoons oil in a pan. Pat dry the eggplant slices and cook until browned, about 2 minutes on each side. Remove from pan and season with pepper.

Step 6/10
Baked Veal Cutlets preparation step 6

Heat the remaining oil in the pan. Season cutlets with salt and pepper and cook until browned, about 30 seconds on each side.

Step 7/10
Baked Veal Cutlets preparation step 7

Transfer cutlets to a baking dish. Top with eggplant, dividing evenly. 

Step 8/10
Baked Veal Cutlets preparation step 8

Layer tomatoes on the eggplant and season with salt and pepper.

Step 9/10
Baked Veal Cutlets preparation step 9

Rinse the basil, shake dry, pluck leaves and scatter over the tomato slices.

Step 10/10
Baked Veal Cutlets preparation step 10

Top each cutlet with mozzarella slices. Bake in a preheated oven at 200°C (fan oven 180 C, gas mark 3) (approximately 400°F/convection 350°F), on the middle rack, until filling is heated through and cheese is melted and golden, about 8 minutes. Serve with roasted potatoes or fried quinoa, if desired.

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