Air Fryer Veal Parmesan

This delicious and easy veal parmesan It is hit in a delicious crunchy breading and then cooked to a perfect golden brown in the fryer before being seasoned with mozzarella and marinara sauce! It is a lighter version of the classic, with a minimum cleaning!

This post is sponsored by VEAL – Discover delicious, financed by farmers and beef breeders, but all the opinions are mine.

The veal Parmesan combines delicious fried veal cutlets and traditional redd red sauce on top. A meal influenced by Italian immigrants who has become a classic base in variations all over the world. This recipe is inspired by the combination of the classic Italian dish of Parmigiana and Colletta alla Parmigiana, and has been adapted to use the fryer for a quick meal for cooking that asks to be prepared in calfskin to accentuate the flavors!

And you can enjoy a restaurant five -star restaurant veal following this easy recipe, except that you don’t have to leave the comfort of your home (or spend a lot of money)! This abundant dish, just like our veal jumping is perfect for dinner with friends or family. Combine with your favorite vegetables or your favorite side dish.

What is veal parmesan

It is similar to chicken parmesan, but instead of tender chicken, the parmesan in calfskin is made with veal cutlets. The tender meat is breaded, fried and seasoned with Melty Mozzarella and Marinara sauce.

If you are not familiar with veal cutlets, they are thin slices of meat by a young cow, typically taken from the round rear quarter -back. Since they are thin, they are perfect for fast cooking recipes with bold flavors, such as this or the favorite veal or pigeon veal.

Because you will love the Parmesan of the Vitello fryer

You will love how delicious this veal parmesan is easy to make and how golden, crunchy and tender is cooked in the fryer. All you need are several simple ingredients from your local grocery store. As for time-Italian-Italian recipes, this veal Parmigiana is easy to make, filling, tasty and satisfactory. It is rich in proteins and many delicious flavors and plots.

This veal parmesan is the perfect meal to serve for a family that meets every night of the week. The guests will remain affected when you serve this perfectly cooked crunchy veal covered with tasty marinara sailor and sticky mozzarella. I wouldn’t be surprised if they asked you this recipe of veal Parmesan before leaving!

Parmesan ingredients in veal fryer

For veal:

• Veal cutlets
• Egg
• Salt – We always use Kosher salt
• Black Pepper
• Bread crumbs or Pork panko (We use pork panko to keep things with the keen and love this type!)
• Grated Parmesan (fresh Parmesan, not the trembling type)
• Girl Carnivore Over Easy (or mixture of Italian condiment)
• Marinara sauce (or your favorite simple tomato sauce)
• Mozzarella Cheese

To serve:

• Zoodles (noodles of zucchini or spaghetti)
• Marinara sauce
• Fresh Basil
• Fresh Parsley

How to prepare veal parmesan

Prepare the veal cutlets:

Preheat your fryer for 400 degrees F.

Then, dab the dry veal and beat it in thin cutlets with a hammer of meat, often about ¼ inch. If necessary, cut the veal into manageable portions so that it adapts to the fryer.

So, in a small bowl, beat the eggs gently.

In a shallow dish, add the mixture of bread crumbs for the coating. Mix the salt, the pepper, the panko (or the pork panko if you are keeping it Keto), the grated Parmesan and the carnivorus as a girl on a mixture of easy spices.

Dip the cutlets in the mixture of beaten eggs and shake off any excess before immersing them in the mixture of seasoned belly bread. Gently cut the cutlets so that the coating sticks ensure that they cover both sides.

Air Fry Vitello cutlets:

Spray the wire cooking grid with non -stick kitchen spray. This helps the Cuules not to attack and lose any crunchy coating.

Then place the veal coola in the wire basket in a single layer ensuring that no pieces overlap.

Cook for 7-8 minutes until the panko is a beautiful golden brown.

For the tip: If your fryer has a crunchy function, now it’s time to use it! It really helps the veal cutlets to obtain that crunchy “fried” consistency without frying them deeply!

Once the calf is crocked at 140 degrees F, spoon with the marinara on each coolaio, then top with mozzarella and cook for another 3-4 minutes, until the cheese has melted and gilded.

The veal should be 145 degrees F with an instant reading thermometer, according to the USDA, but are thin and can be difficult to test with the probe. When they are golden and crunchy on both sides, it is a good sign that are cooked.

Serve:

Serve the veal parmesan air fryer immediately above the cooked zoodles thrown to marinara and garnish with basil or freshly chopped parsley.

What to serve with veal Parmesan

The best way to serve the recipe of Parmesan in calfspel is with spaghetti or your favorite pasta (in this case, the zoodles to maintain low carbohydrate things) – are full of even more marinara and fresh Parmesan sailor sauce! Serving your Parm with Zoodles is a great way to squeeze some extra vegetables under the radar and cut useless carbohydrates. It also goes well with one side of green beans or your favorite vegetables.

Heating and leftovers

For leftovers, keep veal Parmesan in an airtight container for a maximum of 2-3 days. If stored correctly, it should hold well until then.

Try the leftovers the next day: place the cutlets in the fryer and the crunchy until they are hot. The air fryer is the best option to keep the veal parm crunchy and avoid any drop. Alternatively, you can organize the leftovers on a pan and bake in the oven at 400 degrees F up to heat.

Faq

More delicious veal recipes

The next time you are looking for a tasty meal with which to serve and impress guests, try this recipe in veal Parmesan! It is not only easy to prepare but incredibly delicious. Your guests will think they have spent hours in the kitchen giving life to this Italian dish. Let us know how your veal parm ended leaving a comment below!

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