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Veal Parmesan - Saveur Print Email


This rich and cheesy Italian-American favorite goes well with garlicky sautéed broccoli rabe or spinach.

8 2-oz. veal cutlets, preferably cut from the top round, pounded to 1?8" thickness
Kosher salt and freshly ground black pepper, to taste
1/2 cup flour
4 eggs, beaten
1 1/2 cups dried breadcrumbs
8 TBS extra-virgin olive oil
3 cups Angelo's Marinara Sauce
8 slices provolone cheese (about 6 oz.)
3/4 cup grated parmesan
2 TBS chopped curly or flat-leaf parsley

Heat oven to broil and place a rack 10" from the heating element. Season veal cutlets lightly with salt and pepper.

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.

Heat 2 TBS 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.

Top each piece of veal with 1?3 cup of the marinara sauce and 1 slice provolone cheese and sprinkle with 1 1?2 TBS 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 Saveur Issue #118
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