Veal Parmesan
Published February 3, 2015
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds veal cutlets
½ cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
½ pound fresh mozzarella, torn into bite-sized pieces
Nutritional analysis per serving (6 servings)
39 grams carbs; 264 milligrams cholesterol; 1282 calories; 62 grams monounsaturated fat; 10 grams polyunsaturated fat; 24 grams saturated fat; 101 grams fat; 5 grams fiber; 1641 milligrams sodium; 56 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even ¼-inch-thick slices.
- Step 2
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Step 3
Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Step 4
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Step 5
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Private Notes
Comments
Doesn't frying till golden brown followed by 40 minutes in a 400-deg oven overcook 1/4"-thick veal cutlets? It seems like it would. I chronically overcook stuff and would like to reform myself, so please reply if you've cooked this recipe.
40 minutes at 400 results in burnt cutlets.
It takes doesn't have to be panko. Take half a stale baguette, place in a paper bag, and beat with a rolling pin or wooden mallet. The fine crumbs will coat the egg- dipped veal beautifully.
I made this as directed, except with just two of us, I only used 2 cutlets. I then had no need to layer as directed in the recipe. I just added sauce, the parm, the pan fried cutlet, then the mozzarella, more sauce and parm. Since it was only 1 layer, it only needed about 20 to 25 minutes to cook. This was a delicious, easy weeknight meal. Served with spaghetti and green beans. I used Marcella Hazan’s easy tomato sauce recipe, with added basil. Easy and will make again. If I make for more people, I think I would still just do one layer, so you get the ooey gooey yummy look on top.
The best finishing hack I know comes from Cooks Illustrated. After browning, place on rack inside rimmed baking sheet. Top with mozz and a tablespoon of parm, broil to melt, plate with sauce on the side. Keeps it crisp!!
Idk why I followed this recipe word for word instead of using my common sense. In the back of my mind I knew the panko wouldn’t adhere properly and that cooking @ 400 for 40 mins would result in the chewiest veal known to man.