No nouveau cuisine here- old fashioned Italian American tasty food - easy to prepare, Angelos Marinara is the sauce to use for sure, and the rest of the dish is easy too. You can buy the veal pounded already, and for an inexpensive alternative, boneless skinless chicken breasts pounded the same way. But the veal is the delicious memory invoking comfort food of my childhood, and this is the recipe.
Veal Parmesan
This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach.
Credit: Virginie Blachere
8 2-oz. veal cutlets, preferably
cut from the top round, pounded to
1⁄8" thickness (see How To: Scaloppine)
Kosher salt and freshly ground black pepper,
to taste
1⁄2 cup flour
4 eggs, beaten
1 1⁄2 cups dried bread crumbs
8 tbsp. extra-virgin olive oil
3 cups Angelo's Marinara Sauce
8 slices provolone cheese
(about 6 oz.)
3⁄4 cup grated parmesan
2 tbsp. chopped curly or flat-leaf parsley
1. Heat oven to broil and place a rack 10" from the heating element. Season veal cutlets lightly with salt and pepper.
2. Place flour, eggs, and bread crumbs in separate shallow dishes. Working with one piece of veal at a time, dredge veal in flour, eggs, and bread crumbs and transfer to a parchment paper–lined baking sheet.
3. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 2 pieces breaded veal and cook, turning once with tongs, until golden brown, about 3 minutes. Transfer veal to an aluminum foil–lined baking sheet. Wipe out skillet and repeat with the remaining oil and veal.
4. Top each piece of veal with 1⁄3 cup of the marinara sauce and 1 slice provolone cheese and sprinkle with 1 1⁄2 tbsp. parmesan. Broil until cheese is golden and bubbly, about 5 minutes. Using a spatula, divide the veal parmesan between 4 plates and sprinkle with the parsley.
SERVES 4
Ratings & Reviews (7)
No nouveau cuisine here- old fashioned Italian American tasty food - easy to prepare, Angelos Marinara is the sauce to use for sure, and the rest of the dish is easy too. You can buy the veal pounded already, and for an inexpensive alternative, boneless skinless chicken breasts pounded the same way. But the veal is the delicious memory invoking comfort food of my childhood, and this is the recipe.
No nouveau cuisine here- old fashioned Italian American tasty food - easy to prepare, Angelos Marinara is the sauce to use for sure, and the rest of the dish is easy too. You can buy the veal pounded already, and for an inexpensive alternative, boneless skinless chicken breasts pounded the same way. But the veal is the delicious memory invoking comfort food of my childhood, and this is the recipe.
No nouveau cuisine here- old fashioned Italian American tasty food - easy to prepare, Angelos Marinara is the sauce to use for sure, and the rest of the dish is easy too. You can buy the veal pounded already, and for an inexpensive alternative, boneless skinless chicken breasts pounded the same way. But the veal is the delicious memory invoking comfort food of my childhood, and this is the recipe.
Tried it, went back to the Itl. way. Dip it flour, then egg and seasoned breadcrums. Browned in olive oil, then sauced, top with mozzarella melt cheese in oven.
This is my favorite recipe! I always use chicken breast instead of the veal with awsome results. Angelos marinara is a must!
made twice. excellent, with Angelo's sauce of course.
Veal Parmesan
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