Veal Parmigiana

Your guests will drool when this comes to the table. When they leave, you may hear them say “when can we come back?”. Tis true.

 Serves 4

  • 1 1/2 cups dry panko crumbs (Japanese bread crumbs)
  • 1 cup plus 4 tbsp. grated Parmesan cheese (fresh)
  •  1 tbsp each minced fresh parsley and basil
  • Pinch of salt and pepper
  • 2 large eggs
  • 1 tsp water
  • 1/2 cup flour
  • 8 veal scallops
  • 1/3 cup olive oil
  •  1 1/2 cup tomato sauce
  • 8 slices of mozzarella cheese

Put rack in the middle of the oven and preheat to 350 degrees. Combine panko crumbs, one-half cup cheese, herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl whisk the eggs and water together and set aside.

 On a flat plate, spread the flour, coat the scallops in the flour, shaking off the excess and dip in the egg mixture and then the bread crumbs. Pat with your fingers to ensure the crumbs adhere.

Heat the oil in a fry pan over medium high heat and sauté the veal until lightly browned, two-three minutes.  Using tongs, turn the meat over and repeat, adding more oil if the pan starts to dry out. Remove the veal and blot with paper towels to remove excess oil.

Oil a shallow baking dish and spread one-half cup of the tomato sauce on the bottom and arrange the scallops over the sauce slightly overlapping them. Sprinkle four tbsp parmesan cheese and cover with the remaining tomato sauce. Top with the cheese slices and bake until completely heated through, about twenty-five minutes.

If you wish more color on the top, place under the broiler briefly.

This recipe will taste as good if not better than restaurant fare and YOU made it.

 Remember to proclaim to self “damn, I did this”.




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