Amore Veal Parmesan
|4 veal cutlets|
|1 and 1/2 cups seasoned Italian bread crumbs|
|1/2 cup grated parmigiano regiano cheese divided|
|1 teaspoon oregano|
|1 teaspoon dried basil|
|1/2 teaspoon cayenne pepper|
|1/2 cup flour|
|2 eggs lightly beaten|
|3 tbs olive oil|
|1 and 1/2 cups fresh marinara sauce or (1 16oz jar of bottled sauce)|
|8 slices Munster cheese|
|8 oz of dry pasta|
We have been to iL vagabondo many, many times and over the years developed some great relationships with the staff there. The recipe for their Veal Parmesan is a closely guarded secret, however after much interrogation we were able to squirrel out many of the components of the recipe. The biggest surprise is that they use Munster cheese instead of Mozzarella. So here is our version. You can use skinless chicken breasts instead of veal cutlets.
- Pre heat oven to 375 degrees.
- Place veal cutlets between two sheets of wax paper and pound until they are about 1/2 inch thick. If you don’t have a meat mallet a heavy sauce pan works great.
- In a wide shallow bowl, combine the bread crumbs and 1/4 cup of the Parmesan cheese, oregano, basil, and cayenne pepper.
- Lightly coat each cutlet with flour, shaking off the excess.
- Then dip the cutlets in the beaten eggs and then into the bread crumbs, making sure to evenly coat each side.
- Heat oil in a roomy frying pan over medium heat fry cutlets until golden brown on each side.
- Spread 1 cup of the marinara sauce in the bottom of a glass baking dish. Place the cutlets in the dish and top with the remaining sauce.
- Cover evenly with Munster and the remaining Parmesan . Bake at 375 degrees for 20 minutes or until the cheese is bubbly.
- While the cutlets are baking, cook the pasta according to package directions.
- Serve the veal and pasta with a nice salad and a nice Chianti.