Veal Parmigiano Recipe
Lightly breaded and sautéed in Maggie's sugo with melted fontina cheese
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Ingredients
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Meat
Breading
Sauce
Cheese
Cooking
Method
Preparation
- 1
Prepare the Veal
Tenderize the veal cutlets to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with grated Parmesan cheese.
Breading and Sautéing
- 3
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb and Parmesan mixture, pressing gently to adhere.
- 4
Sauté the Cutlets
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded veal cutlets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and set aside.
Assembling and Cooking
- 5
- 6
Melt the Cheese
Sprinkle fontina cheese over the cutlets. Cover the skillet with a lid and let the cheese melt for about 3-5 minutes.
Serving
- 7
Plate and Serve
Carefully transfer the veal parmigiano to plates, spoon extra sauce over the top, and serve hot.