Veal Parmigiana

Quick and easy, tender and tasty.

Veal Parmigiana

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 1/2 lb. veal scallops Pounded to 1/4 inch or tenderized
  • 1 large egg
  • 1/4 cup all purpose flour
  • 1/2 cup panko bread crumbs plain
  • 1/2 tsp. Italian seasoning or use equal parts oregano and basil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1 1/2 tbsp. olive oil extra virgin
  • 2 tbsp. your favorite pasta sauce I use Paul Newman's Sockarooni sauce
  • 2 tbsp. grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp. fresh chopped cilantro

Instructions

  1. Preheat oven to 225°F.  Beat the egg in a small mixing bowl and set aside.  Pour the flour onto a piece of waxed or parchment paper.  Mix the Italian seasoning into the bread crumbs along with the salt, and garlic powder.  Pour the mixture onto the waxed paper next to the flour.

  2. Dredge the veal, one piece at a time in the flour.  Shake off excess flour, dip the veal into the egg, and then coat with the bread crumb mixture.  Use the back of a fork to press the bread crumbs into the veal.

  3. In a large skillet heat the oil to medium high heat.  Fry the veal for 1 to 2 minutes on each side or until golden brown.  Place the veal on a foil wrapped baking sheet and set aside.

  4. Spoon the pasta sauce evenly over the pieces of veal.  Then top them with the parmesan cheese and finally with the shredded mozzarella.

  5. Place the veal in the oven for about 10 minutes or until the cheese in melted.  Switch the oven over to broil just long enough to lightly brown the cheese.  Garnish with the chopped cilantro and serve immediately with your favorite pasta.

Recipe Notes

Enjoy your Veal Parmigiana with your favorite pasta.  I love it with linguine or Fettuccine Alfredo.

Did you know:  The production of veal got a bad name in the eighties, but today, higher welfare practices mean we can now enjoy this delicate meat without the guilt trip.

(source: telegraph.co.uk)

 

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