Sal's Veal Parmesan

Crispy panko-breaded veal cutlets layered with Sal's Sicilian New Orleans Red Gravy, melted mozzarella, and finished with Pecorino Romano. This is the kind of dish that has been on the table at Sal and Judy's for decades.

Veal Parmesan is one of those dishes that sits at the heart of the Sicilian-Italian tradition that Chef Sal brought with him from Cinisi, Sicily, when he arrived in New Orleans at 18. The key is in the breading and the sauce. Panko gives the cutlets a lighter, crispier crust than traditional breadcrumbs, and Sal's Sicilian New Orleans Red Gravy, made with imported Italian tomatoes, fresh garlic, pork fat, and fresh basil, gives it the depth that a thin marinara simply cannot. These are not shortcuts. They are the details that make the difference between a good veal parmesan and one that people ask about.

 Chef Sal walks you through every step in this video recipe so you can bring it home and get it right the first time.