Costoletta Alla Parmigiana Recipe
pan-fried bone-in veal chop, tomato, fior di latte mozzarella, Reggiano, arugula
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal Chops
Season the veal chops with salt and black pepper on both sides.
- 2
Pan-Fry the Chops
In a large skillet, heat the olive oil over medium-high heat. Add the veal chops and cook for about 4-5 minutes on each side, or until browned and cooked to your desired doneness. Remove from the skillet and set aside.
- 3
Assemble the Dish
In the same skillet, pour in the tomato sauce and bring to a simmer. Place the veal chops back in the skillet and spoon some sauce over each chop. Top each chop with slices of fior di latte mozzarella and sprinkle with grated Reggiano cheese.
- 4
Melt the Cheese
Cover the skillet and let the cheese melt for about 3-4 minutes on low heat.
- 5
Serve
Plate the veal chops with the melted cheese and sauce. Garnish with fresh arugula on top or on the side.
