Sal's Veal Parmesan
Crisp, panko-breaded veal cutlets blanketed in Sal’s Original Sauce, melted provolone, and a shower of Pecorino and basil. Golden, saucy, and tender.
Instructions
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- 1 lb baby white veal cutlets (about 6–8 thin slices)
- ½ cup all-purpose flour
- 2 large eggs (for egg wash)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan or Pecorino Romano cheese (mixed into breadcrumbs)
- 2 cloves garlic, finely minced (mixed into breadcrumbs)
- ½ cup vegetable oil or light olive oil (for frying)
- 8 slices mozzarella cheese
- 2 cups Sal’s Red Gravy (tomato sauce)
- Extra Pecorino Romano cheese, for finishing
- Dredge veal cutlets lightly in flour.
- Dip each in beaten eggs.
- Coat with breadcrumb mixture (breadcrumbs, grated cheese, garlic).
- Heat oil in a skillet over medium-high until hot. Fry veal cutlets 2–3 minutes per side, until golden brown. Drain on paper towels.
- Place veal on a baking dish, top each with 2 slices mozzarella, and broil until cheese melts.
- Layer a second cutlet on top, add 2 more slices of mozzarella, and broil again until melted.
- Heat Sal’s Red Gravy and spoon over the veal stacks.
- Sprinkle with extra Pecorino Romano and serve immediately.