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Ramadan recipes

Veal Parmesan Recipe

Veal Parmesan

Main Dish

Total Time :
Serves 9


Preheat oven to 175 degrees C and place oven rack to middle position.

To make Tomato Sauce: in a sauce pan heat Olive Oil and Sauté Onions until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.

Add Hot Water, MAGGI Chicken Stock, Tomatoes, Basil and Rosemary and allow to simmer for 1 hour.

To make Veal Cutlets: Flatten Veal pieces using a kitchen mallet, taking care not to break the pieces.

Mix Breadcrumbs and Parmesan Cheese together.

Dust flattened Veal with Flour, dip in the beaten Eggs, and coat with Bread Crumbs and Parmesan mixture.

Heat Oil in a frying pan and fry Veal Cutlets on both sides until golden brown.

Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Pour over 2/3 of the Pasta Sauce and mix well until all pasta is coated.

Place Pasta in a baking dish, sprinkle grated Mozzarella Cheese on top, arrange cooked Veal Cutlets over the cheese and spoon over the remaining Pasta Sauce over the cutlets.

Bake in the oven for 25-30 minutes until cheese is melted.

Sprinkle with chopped fresh Parsley before serving.

Nutritional Information

Per Portion of 300g

Energy : 422.00 Kcal
Protein : 18.00 g
Carbohydrate : 57.00 g
Fats : 13.00 g

Your Grocery List

  • For sauce:

  • 1 tablespoon olive oil or 15 ml
  • 1 medium onion or 100 g, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • ½ cup water or 125 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 8 medium tomatoes or 750 g, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • For veal cutlets:

  • 400 g veal, escalope, (cutlets), flattened
  • 1 cup breadcrumb, fresh or 85 g
  • 1 cup parmesan cheese or 100 g
  • 1 cup all purpose flour or 140 g
  • 2 eggs, well beaten
  • 3 tablespoons vegetable oil or 45 ml, for frying
  • 1 packet spaghetti or 400 g
  • 6 cups water or 1½ liters
  • 1½ cups mozzarella cheese or 150 g, grated
  • 2 tablespoons fresh parsley, finely chopped

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