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VitelloVitello alla Parm alla Parmigiana




Source of Recipe


Dorothy Lane Market


Recipe Introduction


Veal Parmigiana
Adapted from Rao’s Cookbook by Frank Pelligrino


List of Ingredients




* 1.5 lbs fresh mozzarella cheese
* 1.75 lbs veal scallops
* 1 cup flour
* Seasoned Egg Batter (see recipe below)
* 2 cups homemade breadcrumbs
* 1 cup vegetable oil (or) 2/3 cup oil and 1/3 cup unsalted butter (recipe below)
* Salt and freshly ground pepper to taste
* 1/4 cup (or more if you desire) freshly grated Locatelli Pecorino or Parmigiano-Reggiano Cheese
* 4 cups Rao’s Marinara Sauce
* Linguine with Garlic and Oil, if desired


Recipe



Cut mozzarella into 1/4-inch-thick slices. Set aside.

Using a flat meat mallet, pound meat to a 1/4-inch thickness. Cut into scallops. Dredge each scallop lightly in flour; shake off excess. Dip scallops on both sides in the Seasoned Egg Batter and then in the breadcrumbs. (We prefer using Classic Italian Bread or Rustic Country Bread for breadcrumbs.) Shake off any excess breadcrumbs, and place on a dish without overlapping the scallops.

Preheat oven to 400º F.

Heat oil in a large sauté pan over medium-high heat. When oil is very hot but not smoking, carefully place scallops in the pan. Brown each side, turning once, seasoning with salt and pepper as you turn.

Drain scallops on paper towels. When well drained, transfer to an oven-ready gratin dish or a cookie sheet with sides.

Sprinkle veal with grated Locatelli Pecorino Romano cheese. Gently overlap 3 slices mozzarella on top of each scallop, lifting the cheese slightly with a fork. (This allows the cheese to puff up.) Pour Rao’s Marinara into the pan so that it surrounds the veal scallops.

Bake for 5 minutes or until the mozzarella is melted. Spread a tablespoonful of sauce over the top and serve.

Serve scallops with Linguine with Garlic and Oil. Makes 6 servings