Quick & Easy Veal Parmesan This recipe for Veal Parmesan is a quick, easy take on an Italian classic. Serves 2 4 Strauss Veal cutlets ½ cup all-purpose flour 1 cup shredded or 4 slices of mozzarella cheese Olive Oil Fresh basil for garnish 1 jar of good-quality marinara sauce Kosher or sea salt Freshly ground black pepper 1. Heat marinara sauce. 2. Place each cutlet between 2 pieces of plastic and pound to about ⅛" thick. 3. Dredge scallopini through flour, coating both sides, and shake off excess flour. 4. Heat a large skillet over medium-high. Coat the bottom of the pan with olive oil. Heat oil. Sauté scallopini until golden brown, about 2 minutes on each side. 5. Heat broiler. 6. Top the scallopini with cheese. Place under the broiler until cheese is melted, about 2 minutes. 7. Transfer the scallopini to a serving dish. Top with marinara sauce, garnish, and serve.

Quick & Easy Veal Parmesan

Quick & Easy Veal Parmesan
Prep Time : 5 minutes
Cook Time : 15 minutes
Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 2.33 out of 5)
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Serves 2

Pounding veal is the key to making fork-tender veal cutlets (also called veal scallopini) that are perfect for classic recipes such as Veal Parmesan, Veal Marsala, Veal Piccata, Veal Milanese, and more. No matter how thin your cutlet starts out, pounding is a very important step that shouldn’t be skipped.

Ingredients

4 Strauss Veal cutlets

½ cup all-purpose flour

1 cup shredded or 4 slices mozzarella cheese

Olive oil for sautéing

Fresh basil for garnish

1 jar of good-quality marinara sauce

Kosher or sea salt

Freshly ground black pepper

METHOD
VIEW STEP-BY-STEP DIRECTIONS

1. Heat marinara sauce in a medium-sized saucepan over medium heat.

 

2. Place one veal cutlet between two pieces of wax paper or plastic wrap on a wooden cutting board. Pound cutlets lightly to a thickness of ⅛” using a meat mallet or the back of a small skillet. Flip the cutlet over and pound the second side. (The pounded cutlets are also called scallopini.) Season both sides of the scallopini lightly with salt and pepper. Repeat for all other cutlets.

 

3. Sprinkle flour onto a medium plate or any flat surface. Dredge the scallopini in flour and ensure both sides are covered well. Shake off any excess flour.

 

4. Heat large skillet over medium-high heat. Add enough oil to coat the bottom of the skillet lightly. Allow oil to get hot. Sauté the scallopini until golden brown, about 2 minutes on each side. If skillet is oven-safe, remove it from heat. If skillet is not oven-safe, transfer scallopini to a shallow baking dish.

 

5. Heat broiler.

 

6. Top the scallopini with shredded or sliced cheese. Place under the broiler until melted, about 2 minutes. Watch closely to prevent burning.

 

7. Transfer to a serving dish and spoon marinara sauce over the scallopini. Garnish with fresh basil. Serve and enjoy!

 

SERVING SUGGESTION: Fresh salad or sautéed vegetables
PAIRING SUGGESTION: Chianti or Cabernet
Select your tool for pounding the veal cutlets.
Collect ingredients for the best Veal Parmesan.
Place cutlets between pieces of plastic, and pound to a thickness of about ⅛".
Salt and Pepper scallopini well.
Dredge scallopini through flour and shake off excess flour.
Coat the bottom of a hot pan with oil and heat oil over medium-high heat.
Sauté scallopini until golden brown, about 2 minutes on each side.
Top scallopini with cheese and place under the hot broiler until cheese is melted, about 2 minutes.
Top scallopini with sauce and garnish. Enjoy!
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