Chicken/Veal Parmesan

A comforting and classic Italian-American dish featuring breaded chicken or veal cutlets topped with marinara sauce and melted cheese.

45 minutes4 servings
Roasted Tomato Soup
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Ingredients

  • 4 skinned, de-boned chicken breasts or 4 rib veal chops pounded to ¾ inch
  • Flour
  • 1/3 c. each Panko, Italian seasoned bread crumbs and parmesan reggiano
  • 2 eggs
  • 2 Tbs olive oil
  • 1 Tbs butter
  • 8 oz hand-shredded mozzarella
  • Sliced fresh buffalo mozzarella
  • 2 c. fresh marinara sauce (see marinara recipe)
  • Chopped basil and flat leaf parsley for garnish

Preparation

  1. 1.If using chicken, pound between cling-wrap to 1/2 inch thickness. No need for veal cutlets.
  2. 2.Heat pan with 2 Tbs olive oil and butter (medium heat).
  3. 3.Pre-heat oven to 350 degrees.
  4. 4.Salt and pepper each side of cutlet.
  5. 5.Dredge cutlet in flour. Shake off excess.
  6. 6.Dip in beaten eggs for an egg wash.
  7. 7.Coat with bread crumb mixture.
  8. 8.Fry until golden brown on each side.
  9. 9.Place in baking dish.
  10. 10.Top with marinara, shredded, and sliced cheese.
  11. 11.Bake for 15 minutes.
  12. 12.Add garnish and sauce.