From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Veal Parmesan
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Instructions
1
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Preheat oven to 350℉.
2
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Place the veal chop in a large zipper bag and use a meat mallet to pound the veal chop to ¼ inch thickness.
3
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Season both sides of the veal chop with salt and pepper.
4
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Put the flour, eggs and breadcrumbs in three shallow bowls or pie dishes. Whisk the eggs until fully scrambled.
5
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Coat both sides of the veal chop in the flour, then eggs, then breadcrumbs, ensuring that the entire surface of the meat is coated. Set the chop aside while you prepare the skillet.
6
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Heat a large, oven-safe, skillet over medium high heat. Add the butter and olive to the skillet.
7
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When the butter has melted, add the garlic slices to the skillet.
8
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Add the coated veal chop to the skillet and cook for 2-3 minutes, or until the outside is golden brown.
9
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Flip the veal chop and cook for an additional 2-3 minutes, or until the outside is golden brown.
10
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Transfer the skillet to the preheated oven and cook for 10 minutes or until the internal temperature is 145℉.
11
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While the veal is cooking, heat the marinara sauce in a sauce pan over medium heat and prepare the pasta according to the package directions.
12
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Using hot pads, carefully remove the skillet from the oven and transfer the veal to paper towel lined plate.
13
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Wipe any excess oil from the pan. Place the chop back into the skillet and top with ½ cup of prepared marinara sauce and sliced mozzarella.
14
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Turn the oven to broil and place the skillet on the highest rack. Broil until the cheese has melted.
15
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Drain the pasta and toss with remaining marinara sauce.
16
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Place the pasta on a platter and top with the veal chop.
17
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Grate fresh parmigiana on top of the veal and serve immediately.
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Tips & Tricks (5)
- Pound Veal Evenly for Perfect Texture 🔨Use a meat mallet to pound bone-in veal chops to consistent ¼-inch thickness, ensuring even cooking and maximum tenderness while preventing tough, chewy spots.
- Triple-Dredge Technique for Crispy Coating 🥚Dredge veal in flour, then egg, then breadcrumbs—letting excess drip between each step creates an ultra-crispy, golden crust that won't become soggy under the marinara.
- Sear Before Baking for Restaurant-Quality Crust ✨Pan-sear breaded veal in hot butter and olive oil for 2-3 minutes per side before topping with sauce and baking, locking in a golden exterior while keeping the interior tender.
- Layer Cheese Strategically for Melting Perfection 🧀Place fresh mozzarella under the marinara sauce rather than on top, then add shredded parmesan on the surface—this prevents the fresh cheese from separating while ensuring both melt beautifully.
- Undercook Slightly for Juiciness After Baking 🎯Remove veal from the oven when it reaches 155°F internally, as carryover cooking will bring it to perfect medium (160°F) while the residual heat continues melting the cheese perfectly.
Recipe Facts
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
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Glycemic Load
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