Email to Cat      

Veal Parmesan

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"This rich and cheesy Italian-American favorite - breaded, fried veal cutlets topped with tomato sauce and a blanket of broiled cheese - is great over pasta, or pile the cutlets on an Italian roll for a seriously satisfying sandwich."

List of Ingredients

◦  ½ cup flour
◦  4 eggs, beaten
◦  1½ cups dried bread crumbs
◦  Eight 3-ounce veal cutlets, pounded until ¼-inch thick
◦  Kosher salt and freshly ground black pepper, to taste
◦  8 Tbsp olive oil
◦  3 cups tomato sauce (homemade or store-bought)
◦  8 slices provolone cheese
◦  ¾ cup grated Parmigiano-Reggiano
◦  2 Tbsp roughly chopped fresh flat-leaf parsley


Recipe

Arrange a rack 10 inches from broiler and heat broiler.
Place flour, eggs, and bread crumbs into separate shallow dishes. Season veal with salt and pepper. Working with one piece of veal at a time, dredge in flour, dip in eggs, coat in bread crumbs, and transfer to a plate.

Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Working in batches, and adding more oil as needed, cook veal, flipping once, until golden, 3 to 4 minutes.

Transfer veal cutlets to a foil-lined baking sheet in a single layer. Spoon about â…“ cup tomato sauce over each cutlet, then top with 1 slice provolone and sprinkle with 1½ tablespoons Parmigiano. Broil until cheese is golden and bubbly, 4 to 5 minutes. Garnish with parsley.


Serves 4