Veal Parmigiana
The traditional meat preparation using the same breading and sauce method as chicken parm.
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Ingredients
- 1 1/2 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
- 1/2 cup Freshly grated Parmigiano-Reggiano
- 28 oz San Marzano crushed tomatoes
- 8 oz Fresh buffalo mozzarella, sliced
- 4 pieces Garlic cloves, minced
- 1/2 cup Extra virgin olive oil
- 1/4 cup Fresh basil leaves
- 1 tsp Kosher salt and black pepper
- 1 tsp Dried oregano
Instructions
- 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
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
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
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
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
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
Top each cutlet with a generous spoonful of sauce, a slice of buffalo mozzarella, and the remaining Parmigiano-Reggiano.
- 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.
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