Veal Chop Parmesan Recipe
One pound, grain fed bone-in veal chop pounded thin and lightly breaded, topped with marinara, mozzarella, provolone and Parmesan. Served with sauteed broccoli rabe
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal Chop
Toppings
Broccoli Rabe
Method
Prepare the Veal Chop
Pound the Veal
Place the veal chop between two pieces of plastic wrap. Use a meat mallet to pound the chop to about 1/2 inch thickness.
Bread the Veal
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dredge the pounded veal chop in flour, dip it in the egg, and finally coat it in breadcrumbs.
Cook the Veal
Fry the Veal
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded veal chop and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
Add Toppings
In the same skillet, pour marinara sauce over the cooked veal chop. Sprinkle mozzarella, provolone, and Parmesan cheese on top. Cover the skillet and let it cook on low heat until the cheese is melted.
Prepare the Broccoli Rabe
Cook the Broccoli Rabe
In a separate pot, bring salted water to a boil. Add the broccoli rabe and cook for 2-3 minutes until tender. Drain and set aside.
Sauté the Broccoli Rabe
In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until garlic is fragrant. Add the drained broccoli rabe and sauté for another 3-4 minutes. Season with salt to taste.
Serve
Plate the Dish
Serve the veal chop parmesan hot, alongside the sautéed broccoli rabe. Enjoy your meal!
