Veal Parmesan

Ingredients

* 4 large pieces of veal scaloppini (milk fed is the better cut, but grain fed will work fine as well)
* 4 cups fresh tomato sauce
* 4 cups mozzarella cheese
* 6 cups plain bread crumbs
* 1 cup chopped Italian flat leaf parsley
* Vegetable oil for frying (spatters less than EVOO)
* 3 eggs beaten
* All-purpose flour
* salt and pepper to taste

Start by beating down your veal with a meat hammer to tenderize the meat (careful not to thin them out too much or they will start to break). In a medium mixing bowl add your eggs and in two separate large plates lay out your flour on one and your breadcrumbs on the other. Add your chopped parsley and some salt and pepper to the breadcrumb plate and mix together.

Next, dip your veal first into some flour to create a nice light coating, then dip it into the egg mixture and let the excess egg drip off back into the bowl, next dip it into the breadcrumb mixture and cover the veal fully – set aside on a plate and repeat this process for the rest of your veal.

Heat up some vegetable oil in a fry pan at medium-high heat and then cook the veal in batches (do not crowd the veal). They are thin so this should only take a minute or two per side. When they are done you should have a nice golden brown crust.

Place your veal onto a baking sheet and spoon out some tomato sauce onto each piece and then top each one with a nice handful of mozzarella cheese. Place the veal into the oven under broil at 450 degree until the cheese has melted.

Best served with a side of fresh long noodle pasta such as spaghetti or capellini etc…

Side note:

For an easy homemade tomato sauce for this recipe simply heat up some fresh chopped garlic in a small pot at medium-high heat with some EVOO – add a can of san marzano crushed tomatoes (you may need to use your hand mixer to puree the sauce) – add some salt, fresh chopped basil and a dash of red wine and let simmer for about 30 minutes on low.


Enjoy!

Chef Natty xo