Veal Parmigiana
Ingredients
- 8 oz veal chop, bone in
- Breadcrumbs
- Italian Seasoning
- Salt and Pepper
- Olive Oil
- Tomato Sauce
- Parmesan Cheese
- Pasta
Method
- Select an 8 oz veal chop with bone in. Pound the chop until flattened.
- Mix breadcrumbs with Italian seasoning, salt and pepper, and coat the chop with your breadcrumb mixture.
- Heat a couple of tablespoons of olive oil in a pan, fry the chop until cooked on both sides.
- Transfer the chop to a baking dish, cover with tomato sauce and a generous quality of parmesan cheese.
- Bake in the over until the cheese is melted.
- Serve with your favourite pasta. A plain spaghetti tossed in olive oil and garlic pairs well with this dish.
Recipe courtesy of Buca Di Bacco
130 Thomas Street, Oakville ON
bucadibacco.ca
