Veal Parmesan Recipe
Lightly breaded chicken breast or veal cutlet, Italian cheeses and Ricco's marinara served with linguine and vegetable of the day. Served with either our house salad, Caesar salad or soup
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Ingredients
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Main Ingredients
Salad or Soup
Method
Preparing the Veal Parmesan
- 1
Prep the Ingredients
Begin by setting up a breading station. Place the flour in a shallow dish, beat the eggs in another shallow dish, and place the breadcrumbs in a third shallow dish.
- 2
Bread the Veal
Dredge each veal cutlet in flour, shaking off the excess. Dip into the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere. Set aside on a plate.
- 3
Cook the Veal
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded veal cutlets and cook for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of Ricco's marinara sauce on the bottom. Place the cooked veal cutlets on top, then spread the ricotta cheese evenly over each cutlet. Top with mozzarella and Parmesan cheese. Pour the remaining marinara sauce over the top.
- 5
Cooking the Pasta and Vegetables
- 6
- 7
Prepare the Vegetable
In the same pot, add the vegetable of the day to boiling water and cook for 3-5 minutes, until tender but still crisp. Drain and set aside.
Serving
- 8
Serve the Dish
To serve, place a portion of linguine on each plate, add a veal parmesan cutlet on top, and garnish with extra marinara sauce. Serve with the vegetable of the day and choice of salad or soup.