Name: D'Agnese's at White Pond Akrons Veal Parmigiana Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pcs veal cutlets; 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pcs large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 2 tbs olive oil; 2 tbs neutral oil (vegetable or canola); 2 cups marinara sauce (homemade or store-bought); 8 oz fresh mozzarella, sliced or shredded; 8 leaves fresh basil leaves; 2 tbs grated Parmesan (for topping); 0.25 tsp red pepper flakes; 1 tbs chopped parsley

Method

Prepare veal & breading

Tenderize and season

Pat the veal cutlets dry with paper towels. If they are thicker than 1/4 inch, place each between two sheets of plastic wrap and pound gently with a meat mallet to about 1/4-inch thickness. Season both sides with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until blended. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, and dried Italian seasoning.

Bread the cutlets

Working one at a time, dredge each seasoned veal cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press evenly into the breadcrumb mixture to coat. Place breaded cutlets on a plate and let rest 5 minutes to help coating adhere.

Pan-fry cutlets

Preheat the oven to 400°F (200°C). In a large oven-safe skillet, heat the olive oil and neutral oil over medium-high heat until shimmering. Add the breaded veal cutlets (work in batches if necessary) and cook 2 to 3 minutes per side, or until golden brown and crisp. Transfer browned cutlets to a paper-towel-lined plate to drain. Reduce heat if oil browns too quickly.

Assemble and bake

Reduce oven to 375°F (190°C) if you prefer slightly gentler baking. Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish or keep in the oven-safe skillet and spread sauce to coat the bottom. Arrange the fried veal cutlets in a single layer over the sauce.

Spoon the remaining marinara evenly over each cutlet (about 1/3 to 1/2 cup total per cutlet depending on thickness). Top each cutlet with equal portions of fresh mozzarella (use slices or shredded) and sprinkle the 2 tablespoons of grated Parmesan over everything.

Bake uncovered in the preheated oven until the cheese is melted, bubbly, and lightly golden, about 12 to 15 minutes. If you want a browned top, slide under the broiler for 1 to 2 minutes—watch carefully to prevent burning.

Finish and serve

Remove from oven and let rest 3 minutes. Scatter fresh basil leaves over the cutlets and add optional red pepper flakes and chopped parsley to taste. Serve hot with a side of pasta, salad, or crusty bread.