Italian immigrants brought this dish to America, and since then veal parmigiana has become a classic New York dish, and rightly so. I love it when it’s layered up like this, with the tomato sauce and cheese, then baked in the oven to gratinate. Feel free to swap veal for pork leg or even chicken that’s been battered out. If you want to spike this with a bit of extra flavour you could also add a few capers or olives to the tomato sauce.
Veal Parmigiana
Ingredients
- Few sprigs fresh basil
- Olive oil
- 3 cloves garlic, peeled and finely sliced
- 3 anchovies
- 1 fresh red chili
- Sea salt
- 28 oz chopped tomatoes
- freshly ground black pepper
- 7 0z fresh breadcrumbs
- Few sprigs fresh thyme
- 1 cup freshly grated parmesan cheese
- 1 lemon
- 1 Cup Flour
- 2 large eggs beaten
- 1 lb Veal or pork leg, flattened to a thickness of 3/4 inch
- 6 oz ball of buffalo mozzarella cheese
Instructions
- Preheat oven to 400 F
- Meanwhile, prepare your meat. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you.
- Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third.
- Dip the meat, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the extra egg drip off, then lay the meat in the breadcrumb mixture. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the meat.
- Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your meat. If your pan isn't big enough, you may have to cook them in batches, adding a little extra oil if needed.
- Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain.
- Using an 8×11 sized baking dish spread the tomato sauce in the dish. Lay your meat on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
- Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over.
- Perfect with a crunchy zingy salad, but in America they'd also serve it with things like spaghetti, rice or mashed potatoes, polenta or crusty bread.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Thanks so much for sharing your awesome post with us at Full Plate Thursday,453. Hope you have a great week and come back to see us soon!
Miz Helen
Thank you Miz Helen for hosting an event where I am able to share my recipes!
One of my favorite dishes, Marilyn. Thank you for sharing at Party In Your PJ’s!
Thank you Ann. I am glad you like the parm. Enjoy your evening!
Sounds delicious – Thanks for sharing at the What’s for Dinner party. Hope to see you there tomorrow too!
You are welcome Helen. I will be there. Enjoy your evening!
This sounds delicious and we’ll add to our list of things to try. Pinned. Thanks for sharing
Thank you for the pin. I appreciate it! Enjoy your day.
We usually have chicken parmigiana, but I have had veal parmigiana and I really do like it. I’m happy to have a recipe. Thank you for sharing.
We don’t do veal often but I don;t know why! Glad you like it Amy. Enjoy the recipe.
That looks amazing! I have had veal parm. since I was a child.
We usually have the chicken parm. But this one was delicious! Thanks Joanne. Enjoy your week!
Looks delicious. But this one is a bit complicated. This would be fun to try on one of those cold and cozy Saturdays when it’s nice to spend the day in the kitchen and the house smells so good. TFS
Yes it is more complicated than my usual. But this is real Italian. You know how they cook all day over in the homeland. But the taste is worth it! Glad you like it. Enjoy your day!
Looks sinfully delicious. All that yummy cheese. Would probably switch out the veal for chicken but scrumptious either way, i am sure. The eggplant parmigiana reminds me of childhood. Haven’t had it since I was girl.
I love parmigiana Leslie. I like this veal once in a while since for some odd reason it seems more tnder to me. But like you, chicken is my favorite. Enjoy!