Veal Parmigiana for the Perfect Veal Sandwich
https://easyhomemaderecipes.caThere's nothing like a tender piece of veal for the perfect Veal Sandwich every time. And if you don't like extra carbs, ditch the panini bun and make this veal parmigiana with a side of sauteed rapini or brussel sprouts.Make this quick and easy tomato sauce for the perfect veal sandwich or buy pre made tomato sauce to reduce preparation time.If you like veal parm then you need to try my Italian Chicken Cutlets made like my mom used to make for us growing up. Breaded meats were often served as part of our Italian heritage and boy did my mom make them oh so delicious!
Equipment
- parchment paper or aluminum foil
Ingredients
- 1 lb veal cutlets 6-8 cutlets
- 3 eggs
- 1 cup seasoned Breadcrumbs
- ½ cup vegetable oil
- 1 tsp salt
- 2 cups marinara sauce
- 1 cup beef broth or water
- 2 cups shredded mozzarella cheese
- 8 kaiser rolls or any bun
Instructions
- Preheat oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or aluminum foil. Drizzle about ½ cup of the tomato sauce on the parchment paper. Add enough water to come up the edges about 1 cm.
- Season your veal with salt and pepper.
- Warm up your tomato sauce and set aside while you prepare the veal.
- Place bread crumbs in a plate or container large enough that you can dredge the veal on both sides
- In a medium size plate, whisk your eggs together and dip the veal in the egg wash on one side, then the other. Then dredge the veal in breadcrumbs and pat the veal down firmly so that it is well coated. Do this on both sides. Transfer to a dish while you prepare the remaining veal.
- In a large frypan, heat up some vegetable oil with some garlic. Once the garlic begins to brown discard or place on the baking sheet.
- Fry veal on both sides just enough to create brown coating on the bread crumbs. You are not cooking the veal, you just want to crisp up the breadcrumbs.
- Transfer to baking sheet and place on top of the tomato sauce. Make sure that the veal pieces do not overlap one another. Repeat until you have cooked and transferred all the veal pieces to the baking sheet.
- Cover the veal generously with the remaining tomato sauce. (if the tomato sauce is thick you might want to add about ½ cup of broth to it to thin it out before you pour it on the veal.) Cover veal with foil and cook for 30 minutes.
- Remove from oven and sprinkle mozzarella on veal pieces, return to oven and cook uncovered for 10 minutes.
- Remove from oven and serve with vegetables or on a bun with your favorite condiments.
Notes
Top Tips
Water is needed in this recipe in order to create moisture during the cooking process. The water helps to cool the meat and help break down the connective tissue making the meat tender. If your sauce is thick, dilute it with about 1 cup of water or more depending on your preference. Wait to cover your veal with mozzarella until the last 10 minutes of cooking. Otherwise the mozzarella will melt and slide off the veal. During the last 10 minutes cover your veal with mozzarella and return to the oven uncovered.Nutrition
Serving: 1Calories: 1071kcalCarbohydrates: 89gProtein: 58gFat: 53gSaturated Fat: 15gPolyunsaturated Fat: 20gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 256mgSodium: 2876mgPotassium: 1093mgFiber: 6gSugar: 9gVitamin A: 1145IUVitamin C: 9mgCalcium: 491mgIron: 8mg
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