Veal Parm Recipe
Veal with rigatoni pomodoro & our delicious bread/tapenade
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Ingredients
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Veal Parm Ingredients
Method
Preparation Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/2 inch thickness. Season with salt and black pepper.
- 2
Breading Process
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge each veal cutlet in flour, dip into the eggs, and then coat with the breadcrumb mixture.
- 3
Fry the Veal
In a large skillet, heat olive oil over medium-high heat. Fry the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.
- 4
Cook the Rigatoni
In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions. Drain and set aside.
- 5
Combine with Pomodoro Sauce
In a large saucepan, heat the pomodoro sauce. Add the cooked rigatoni and toss to combine.
- 6
Assemble the Dish
Place the rigatoni with pomodoro on a plate, top with the fried veal cutlets, and sprinkle with mozzarella cheese. Broil in the oven for 2-3 minutes until the cheese is melted and bubbly.
- 7
Serve
Serve hot with fresh basil, bread, and a side of tapenade.