For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden. This recipe also appears in the SAVEUR New Classics Cookbook.
Ingredients
For the Tomato Sauce
- 3 tbsp. olive oil
- 1 bay leaf
- 1 clove garlic, minced
- 1⁄2 small onion, minced
- 1 tbsp. minced parsley
- 1⁄2 tsp. dried oregano
- 1⁄4 tsp. dried thyme
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- Kosher salt and freshly ground black pepper, to taste
For the Veal and to Serve
- 1⁄2 cup flour
- 4 eggs, beaten
- 1 1⁄2 cups bread crumbs
- 8 (2-oz.) veal cutlets, pounded 1/8" thick
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup olive oil
- 8 slices provolone cheese
- 3⁄4 cup grated parmesan
- 2 tbsp. roughly chopped parsley
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Instructions
Step 1
Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.
Step 2
Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12" skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon 1⁄3 cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1 1⁄2 tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.
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