Veal Chop Parmigiana Recipe
Pounded, bone-in veal chop breaded, panfried, mozzarella, marinara
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Ingredients
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Veal Chop Parmigiana Ingredients
Method
Preparation Directions
- 1
Prepare the Veal Chops
Pound the veal chops to about 1/2 inch thickness. Season with salt and black pepper on both sides.
- 2
Set Up Breading Station
In three shallow dishes, place flour in one, beaten eggs in the second, and a mixture of breadcrumbs and grated Parmesan cheese in the third.
- 3
Bread the Veal Chops
Dredge each veal chop in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
- 4
Pan-Fry the Chops
In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chops and cook for about 4-5 minutes on each side until golden brown and cooked through.
- 5
Add Marinara and Cheese
Once the chops are cooked, spoon marinara sauce over each chop, then top with mozzarella cheese. Cover the skillet and let the cheese melt for about 2-3 minutes.
- 6
Serve
Garnish with fresh basil and serve hot with additional marinara sauce on the side.
