Veal Chop Parmigiana Recipe
14 oz milk-fed chop, parmesan encrusted, pomodoro sauce
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Ingredients
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Veal Chop
Pomodoro Sauce
Method
Preparing the Veal Chop
- 1
Season the Veal
Sprinkle both sides of the veal chop with salt and black pepper. Let it sit at room temperature for about 15 minutes.
- 2
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated Parmesan cheese.
- 3
Bread the Veal
Dredge the veal chop in flour, shaking off excess, then dip in the egg, and finally coat in the bread crumb and Parmesan mixture, pressing gently to adhere.
- 4
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded veal chop and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Making the Pomodoro Sauce
- 5
- 6
Simmer the Sauce
Add the canned whole tomatoes (crushed by hand), salt, black pepper, sugar, and fresh basil leaves. Bring to a simmer and let cook for about 15-20 minutes, stirring occasionally.
Assembling the Dish
- 7
Combine and Bake
Preheat the oven to 400°F (200°C). Place the cooked veal chop in a baking dish, spoon the pomodoro sauce over the top, and add more Parmesan cheese if desired. Bake for about 10-15 minutes until heated through and bubbling.
