Quick & Easy Veal Parmesan
Pounding veal is the key to making fork-tender veal cutlets (also called veal scaloppini) 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.
Heat marinara sauce in a medium-sized saucepan over medium heat.
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 scaloppini.) Season both sides of the scaloppini lightly with salt and pepper. Repeat for all other cutlets.
Sprinkle flour onto a medium plate or any flat surface. Dredge the scaloppini in flour and ensure both sides are covered well. Shake off any excess flour.
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 scaloppini 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 scaloppini to a shallow baking dish.
Heat broiler.
Top the scaloppini with shredded or sliced cheese. Place under the broiler until melted, about 2 minutes. Watch closely to prevent burning.
Transfer to a serving dish and spoon marinara sauce over the scaloppini. Garnish with fresh basil. Serve and enjoy!
Ingredients
Directions
Heat marinara sauce in a medium-sized saucepan over medium heat.
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 scaloppini.) Season both sides of the scaloppini lightly with salt and pepper. Repeat for all other cutlets.
Sprinkle flour onto a medium plate or any flat surface. Dredge the scaloppini in flour and ensure both sides are covered well. Shake off any excess flour.
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 scaloppini 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 scaloppini to a shallow baking dish.
Heat broiler.
Top the scaloppini with shredded or sliced cheese. Place under the broiler until melted, about 2 minutes. Watch closely to prevent burning.
Transfer to a serving dish and spoon marinara sauce over the scaloppini. Garnish with fresh basil. Serve and enjoy!
Recipe by Diane Strauss.