Veal Parmigiana Recipe
Topped with Gino’s special tomato sauce and mozzarella cheese, served with pasta.
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Ingredients
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Veal Cutlets
Tomato Sauce
Topping
Pasta
Method
Veal Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about ½ inch thick. Season with salt and black pepper.
- 2
Breading Process
Set up three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with bread crumbs mixed with grated Parmesan cheese. Dredge each cutlet in flour, dip in the egg mixture, and then coat with the breadcrumb mixture.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium-high heat. Fry the breaded veal cutlets for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside on paper towels.
Tomato Sauce Preparation
- 4
- 5
Add Tomatoes and Seasoning
Stir in the canned crushed tomatoes, oregano, basil, salt, black pepper, and sugar. Simmer for 15-20 minutes until thickened.
Assembly
- 6
Assemble the Dish
Preheat your oven to 375°F (190°C). In a baking dish, place the fried veal cutlets. Top each with a generous amount of tomato sauce and sprinkle with shredded mozzarella cheese.
- 7
Bake
Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
Pasta Preparation
- 8
Serving
- 9
Serve
Serve the veal parmigiana over a bed of pasta, garnished with fresh basil leaves.
