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Veal au gratin with linguine
Veal au gratin with linguine
Veal au gratin with linguine is a delicious dish that combines tender veal cutlets with a creamy, cheesy gratin sauce served over a bed of linguine pasta. The veal is typically breaded and pan-fried until golden brown, then topped with a rich sauce made from cream, cheese, and seasonings before being baked until bubbly and golden.
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Ingredients
- 4 veal cutlets
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound linguine pasta
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the veal cutlets with salt and pepper. In a shallow dish, mix the breadcrumbs and half of the Parmesan cheese. Dredge the veal cutlets in the breadcrumb mixture, shaking off any excess.
- In a skillet, heat the olive oil over medium-high heat. Brown the veal cutlets for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the garlic for 1 minute. Add the chicken broth and heavy cream, stirring to combine. Simmer for 5 minutes until the sauce thickens slightly.
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- Place the veal cutlets in a baking dish. Pour the cream sauce over the veal and sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve the veal au gratin over a bed of linguine pasta. Garnish with fresh parsley and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1026kcal (51%)Carbohydrates: 101g (34%)Protein: 62g (124%)Fat: 40g (62%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 223mg (74%)Sodium: 794mg (35%)Potassium: 1030mg (29%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 1104IU (22%)Vitamin C: 1mg (1%)Calcium: 333mg (33%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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