- Rounds are ideal when sliced thin for creating your favorite schnitzels or artisanal sandwiches.
- Cutlets are easy when grilled along side vegetables for a quick and healthy choice.
- A classic Veal Parmigiana with a side pasta is sure to be a favorite around the table.
- A lean and nutrient packed protein.
- Low in saturated fat, high in iron, zinc and vitamin B12.
- Family farm raised without the use of growth promoting hormones or steroids.
Veal Parmigiana, breaded veal cutlets, topped with tomato sauce and baked under a bubbling blanket of mozzarella and parmesan. It’s been nearly a half-century since veal parmigiana anchored menus of the finest Italian restaurants in North America. Today you’ll encounter it in just about every corner pizzeria because when carefully and lovingly cooked with excellent ingredients, it is a fantastic dish, one worthy of learning how to make just right. At its best it is an indulgent and molten-cheese-covered endeavor, best served out of a casserole dish alongside your favorite pasta, or heaped onto a crisp semolina roll as a sandwich.
An easy veal parmigiana starts with lining up two shallow dishes, one dish with beaten egg, seasoned with salt and pepper, and the other a mixture of breadcrumbs and grated Parmigiano Reggiano. Dip both sides of each cutlet in egg and then in the breadcrumb mixture, pressing down so it adheres in an even layer.
Heat a thin (¼ inch) layer of vegetable oil in a shallow pan, and cook the cutlets on both sides until golden brown. Remove from pan and place cutlets in a single layer on a baking dish. Spoon tomato sauce over veal and top with a generous helping of grated Mozzarella or Provolone cheese (for extra tenderness, spoon extra sauce smothering cutlets to allow for extra cooking time until veal becomes extra tender). Place baking dish in oven preheated to 325 degree F. Bake to allow cheese to melt and cutlet to finish cooking, about 5 minutes or longer if extra sauce was applied for prolonged cooking. Garnish with chopped flat leaf parsley if desired.