Veal Cutlets Parmigiana
Plume De Veau
2 cups Italian-flavored dry
1/8 teaspoon pepper
2 tablespoons grated
8 Plume De Veau* veal cutlets
Extra-virgin olive oil
plus more for topping
1 pound mozzarella cheese,
cut into 8 slices
16 ounces marinara sauce
1/2 cup flour
Pasta and garlic bread, for serving
1/4 teaspoon salt
Pound cutlets between sheets of plastic wrap to 1/4 inch thickness. Coat the cutlets
evenly with flour, shaking off excess. Dip into the eggs. Coat evenly with bread
crumbs. Set on waxed paper.
In a nonstick skillet, heat 1/4 inch of oil to 350°F. Place single cutlets in the skillet and
sauté for 2 minutes on one side, 1 minute more on the other side. Remove with a
slotted spatula and drain on paper towels.
Place sautéed cutlets in a baking dish and cover each cutlet with 1 slice of mozzarella
and marinara sauce. Sprinkle with Parmigiano-Reggiano. Bake for 10-15 minutes, or
until the sauce and cheese start to bubble.
Serve with pasta and garlic bread. Makes 8 servings.
Brands may vary by region; substitute a similar product.
Preheat oven to 350°F.
In a large bowl, mix bread crumbs with Parmigiano-Reggiano.
In a shallow bowl, beat eggs.
On a large plate, mix flour with salt and pepper.