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🍽️ Baked Veal Cutlets

317 kcal · 30 min · 4 servings

Ingredients

• 300 g eggplants (1 eggplant)
• salt
• 175 g buffalo mozzarella
• 2 tomatoes
• 900 g veal cutlets (6 veal cutlets)
• 3 tbsp olive oil
• pepper
• 2 sprigs basil

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Dry the eggplant with a kitchen towel.
3. 3. Slice the eggplant into round slices.
4. 4. Lightly salt the eggplant slices.
5. 5. Drain the mozzarella in a colander.
6. 6. Slice the mozzarella.
7. 7. Wash the tomatoes.
8. 8. Cut out the hard stem areas of the tomatoes in a wedge shape.
9. 9. Slice the tomatoes.
10. 10. Place the veal cutlets between two layers of plastic wrap.
11. 11. Lightly flatten the cutlets with a meat mallet.
12. 12. Heat 1 1/2 tablespoons of olive oil in a pan.
13. 13. Pat the eggplant slices dry with kitchen paper.
14. 14. Fry the eggplant slices in the hot oil.
15. 15. Fry each side of the eggplant for 2 minutes until golden brown.
16. 16. Season the fried eggplants with pepper.
17. 17. Add the remaining oil to the same pan.
18. 18. Season the veal cutlets with salt and pepper.
19. 19. Fry the cutlets in the hot oil.
20. 20. Fry each side of the meat for only 30 seconds.
21. 21. Place the fried cutlets into a baking dish.
22. 22. Distribute the fried eggplant slices over the cutlets.
23. 23. Place the tomato slices on top of the eggplants.
24. 24. Season the tomatoes with salt and pepper.
25. 25. Wash the basil.
26. 26. Shake the basil dry.
27. 27. Pluck the basil leaves from the stems.
28. 28. Distribute the basil leaves over the tomato slices.
29. 29. Top each cutlet with the mozzarella slices.
30. 30. Preheat the oven to 200 degrees Celsius conventional heat.
31. 31. Bake the cutlets on the middle rack.
32. 32. Bake the cutlets for 8 minutes.

Nutrition per serving

• kcal: 317
• Protein: 51 g · Fett/Fat: 11 g · Carbs: 1 g