Veal Parmigiana

Ingredients

• 1.5 lbs Veal cutlets (pounded to 1/4 inch thickness)
• 1 cup All-purpose flour
• 3 pieces Large eggs, beaten with 1 tbsp water
• 2 cups Panko breadcrumbs
• 0.5 cup Freshly grated Parmigiano-Reggiano
• 28 oz San Marzano crushed tomatoes
• 8 oz Fresh buffalo mozzarella, sliced
• 4 pieces Garlic cloves, minced
• 0.5 cup Extra virgin olive oil
• 0.25 cup Fresh basil leaves
• 1 tsp Kosher salt and black pepper
• 1 tsp Dried oregano

Instructions

1. 1

   Prepare the marinara sauce by sautéing minced garlic in 2 tablespoons of olive oil until fragrant, then add crushed tomatoes, oregano, salt, and pepper; simmer for 20 minutes.

2. 2

   Set up a standard breading station with three shallow bowls: one with seasoned flour, one with the egg wash, and one with a mixture of panko and half of the grated Parmigiano-Reggiano.

3. 3

   Dredge each veal cutlet in the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the breadcrumb mixture to ensure an even, thick coating.

4. 4

   Heat the remaining olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering, then sear the veal cutlets for 2-3 minutes per side until golden brown and crispy.

5. 5

   Transfer the browned veal to a wire rack to drain for 1 minute, which prevents the bottom crust from becoming soggy during the assembly phase.

6. 6

   In a large baking dish, spread a thin layer of the prepared marinara sauce, then arrange the veal cutlets in a single layer without overlapping.

7. 7

   Top each cutlet with a generous spoonful of sauce, a slice of buffalo mozzarella, and the remaining Parmigiano-Reggiano.

8. 8

   Broil on the top oven rack for 3-5 minutes until the cheese is bubbly and slightly charred, then garnish with hand-torn fresh basil before serving immediately.