Veal Parmigiana Recipe
with fresh provolone and oregano
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Ingredients
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Meat
Breading
Sauce
Topping
Method
Prepare the Meat
- 1
Season the Veal
Season both sides of the veal cutlets with salt and black pepper.
- 2
Dredge in Flour
Place the flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess.
- 3
Batter the Veal
In another shallow dish, whisk the eggs. Dip the floured veal cutlets into the eggs, then place them in a third dish containing the breadcrumbs mixed with grated Parmesan cheese. Ensure they are evenly coated.
Cook the Veal
- 4
Fry the Cutlets
In a large skillet, heat the olive oil over medium-high heat. Add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Make the Sauce
- 5
- 6
Add Tomatoes and Seasoning
Pour in the crushed tomatoes, and add dried oregano, sugar, salt, and black pepper. Let the sauce simmer for about 10 minutes.
- 7
Add Fresh Basil
Stir in the fresh basil and let simmer for an additional 5 minutes.
Assemble the Dish
- 8
Layer the Veal
Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of the tomato sauce, then place the fried veal cutlets on top. Spoon more sauce over the veal cutlets.
- 9
Add Provolone
Sprinkle the fresh provolone cheese over the top of the veal cutlets and sauce.
- 10
Bake
Bake in the preheated oven for about 15-20 minutes or until the cheese is bubbly and golden.
- 11
Garnish and Serve
Remove from the oven and garnish with chopped fresh parsley before serving.
