Vitello Alla Parmigiano Recipe
Veal cutlet, house gravy, mozzarella and Romano, with choice of penne, linguine, or capellini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the pasta of your choice according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Veal
Season veal cutlets with salt and black pepper. Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Fry the breaded veal cutlets for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Assemble the Dish
In an oven-safe dish, place the cooked veal cutlets. Spoon house gravy over each cutlet, then top with mozzarella and Romano cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for about 15-20 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Serve the veal cutlets hot over the cooked pasta of your choice.
