Vitello alla Parmigiano -- Veal Cutlets Parmesan

by djplam

Servings:

INGREDIENTS

2 pounds veal cutlets, pounded thin
Flour
Egg and milk wash
Breadcrumbs, seasoned with
Parmesan cheese, basil, parsley and
garlic powder
Olive oil
½ pound mozzarella cheese, sliced
Quart of Tomato sauce
Parmesan cheese

INSTRUCTIONS

Have the cutlets cut fairly thin, or pound them thin yourself at home. Pat dry with paper towels. Dredge in flour, then dip in egg/milk wash, then in seasoned breadcrumbs. Allow to dry.

When dry fry to a golden brown in the olive oil. Drain on absorbent paper toweling. Spread about 2-3 ounces of tomato sauce in the bottom of a baking pan. Spread it evenly to coat the entire pan bottom. Lay in the veal cutlets, side by side, touching slightly, but not overlapping.

Place a slice of mozzarella cheese on top of each veal cutlet. Top with a tablespoon or so of tomato sauce. Spread the sauce over the cheese. Sprinkle with parmesan cheese. Bake in a preheated 350°F oven for about 15-20 minutes or until the mozzarella cheese is melted.

CHEF COMMENTS

Veal parmesan is the staple of the Italian Restaurant in America. I know of few, if any that don’t make the dish. Some may change the basic ingredient, veal, and replace it with chicken, a very suitable substitute.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

Tagged: italian, veal add tags

Have you made it? What'd you think?

Log in to review this recipe.