Our “riserva” Veal Parmesan Recipe
The new star of our menu, our new “Riserva” Veal Parmesan—Italian for “reserve”— is a 14 oz., bone-in, free-range veal chop responsibly sourced from the Netherlands. Every order is hand-cut at the table upon delivery, making your meal as incredible as it is unforgettable.
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Ingredients
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Veal Parmesan Ingredients
Method
Cooking Directions
Prepare the Veal
Season the veal chop with salt and black pepper on both sides. Let it rest for about 15 minutes to absorb the flavors.
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with half of the grated Parmesan cheese.
Bread the Veal
Dredge the seasoned veal chop in flour, shaking off the excess. Dip it into the beaten eggs, then coat it with the bread crumb mixture, pressing gently to adhere.
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chop and cook for about 4-5 minutes on each side until golden brown and cooked through.
Add Marinara and Cheese
Once the veal is cooked, pour marinara sauce over the chop and sprinkle the remaining Parmesan and shredded mozzarella cheese on top. Cover the skillet and let it cook for an additional 2-3 minutes until the cheese melts.
Garnish and Serve
Garnish the dish with fresh basil leaves. Serve immediately, ideally by hand-cutting the veal chop at the table for a memorable experience.