Costoletto Parmigiana Recipe

Pound the Veal

Place each veal chop between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick.

Season the Chops

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

Dredging Setup

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Bread the Chops

Dredge each seasoned veal chop in flour, shaking off the excess. Dip into the beaten eggs, then coat with breadcrumbs.

Fry the Chops

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

Add Sauce and Cheese

In an oven-safe dish, place the fried veal chops. Top each chop with pomodoro sauce and slices of fresh mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes until cheese is melted.

Cook the Linguine

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

Heat the Pomodoro Sauce

In a saucepan, warm the pomodoro sauce over medium heat until heated through.

Combine Pasta and Sauce

Mix the cooked linguine with the warmed pomodoro sauce until well coated.

Add Garnishes

Stir in fresh basil and season with salt and black pepper to taste. Serve with grated Parmesan cheese on top.