Costoletta Parmigiana Recipe

Pound the Veal Chops

Place each veal chop between two pieces of plastic wrap and pound them to a uniform thickness of about 1/2 inch using a meat mallet.

Season the Chops

Sprinkle both sides of the pounded veal chops with salt and black pepper.

Breading Process

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each chop in flour, dip in eggs, and coat with bread crumbs.

Fry the Chops

In a large skillet, heat olive oil over medium-high heat. Fry the breaded veal chops for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

Sauté Garlic

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add Tomatoes

Pour in the canned crushed tomatoes, stirring to combine. Season with salt and black pepper.

Simmer Sauce

Let the sauce simmer for about 20 minutes, stirring occasionally. Stir in fresh basil leaves just before serving.

Top with Mozzarella

Place the fried veal chops in a baking dish. Spoon the pomodoro sauce over each chop and top with slices of fresh mozzarella cheese.

Broil

Place the baking dish under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Cook Linguine

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and return to the pot.

Combine with Sauce

Add the prepared pomodoro sauce to the linguine and toss to combine thoroughly.

Serve

Plate the linguine pomodoro and serve alongside the costoletta parmigiana, garnished with grated Parmesan cheese and fresh basil.