Parmigiana Recipe
Bone-in veal chop, tomato sauce, mozzarella and burrata cheese
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Ingredients
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Main Ingredients
Sauce Ingredients
Cheese Ingredients
Method
Preparing the Veal
- 1
Season the Veal
Pat the bone-in veal chops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Veal
In a large skillet over medium-high heat, add olive oil. Once hot, add the veal chops and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Making the Sauce
- 3
- 4
Add Tomatoes and Spices
Add the canned crushed tomatoes, dried oregano, sugar, and fresh basil leaves to the skillet. Stir well and let it simmer for about 10 minutes.
- 5
Combine with Veal
Return the seared veal chops to the skillet, spooning some sauce over the top. Let it simmer for another 5-7 minutes until the veal is cooked through.
Assembling the Parmigiana
- 6
Add Cheese
Preheat your oven to 200°C (400°F). Once the veal is done simmering, top each chop with slices of mozzarella cheese and pieces of burrata cheese.
- 7
Bake
Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
Serving
- 8
Garnish and Serve
Remove from the oven, garnish with additional fresh basil if desired, and serve hot with your favorite side dishes.
