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
Season the Veal
Pat the bone-in veal chops dry with paper towels. Season both sides generously with salt and black pepper.
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
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.
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
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.
Bake
Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
Serving
Garnish and Serve
Remove from the oven, garnish with additional fresh basil if desired, and serve hot with your favorite side dishes.