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Good Veal Parm, Starts Here
Ingredients
- Tomato Sauce See Note 1
- 4-6 Thin Veal Cutlets
- 1 box Parmesan Herb Panko Bread Crumbs
- 1/2 pound Mozzarella Cheese (thinly sliced or shredded)
- 2 eggs
- 1/2 – 1 cup Heavy Whipping Cream
- 2 cups Parmesan Cheese (grated) or Romano Cheese (grated)
- Olive Oil
- Jacobsen Garlic Salt
- Jacobsen Chili Salt
- Dan Pastorini’s Garlic and Herb Seasonings
Directions
- Preheat oven to 375°
- Mix the eggs and cream in a bowl.
- Add seasonings to the egg mix. See Note 2.
- Mix Panko with seasonings See Note 2.
- Mix a 1/4 cup parmesan or romano cheese into the panko.
- Dip veal cutlets into the egg mix (both sides) and then into the panko (both sides).
- Heat olive oil in a frying pan.
- Brown the veal cutlets on both sides. When the panko is golden brown flip or if you’ve browned both sides remove it from the pan.
- In a baking pan, spread some tomato sauce on the bottom.
- Put a layer of browned veal over the sauce.
- Put a mozzarella slice or sprinkle shredded mozzarella over each veal cutlet.
- Add a thin layer of tomato sauce.
- Begin a second layer, by adding veal cutlets on top of the sauce.
- Add a thin layer of tomato sauce, but do NOT add cheese.
- Place in the oven (375°) for 30 mins. Check at 15 minutes to see if veal cutlets are cooked through.
- After veal is cooked through, add mozzarella over each veal cutlet, and sprinkle some parmesan or romano over the mozzarella.
- Place the pan back in the oven until the cheese is melted.
Note 1 Nonna does not make the tomato sauce in this video. See the video titled “Spaghetti & Meatballs”. Use the search function and you will find a written recipe and video to make the sauce!
Note 2 There are all sorts of seasonings you can use in the egg mix and panko mix. Choose the flavors you like. Mix them with panko until you get a taste you desire. Then mix them in the egg mix (but don’t taste – raw eggs and all). Thyme, garlic powder, sage, coriander, rosemary, garlic salt, oregano, basil, parsley, and/or red chili flakes are a few options.