Veal Parmigiana

Ingredients

• 8 oz veal chop, bone in
• Breadcrumbs
• Italian Seasoning
• Salt and Pepper
• Olive Oil
• Tomato Sauce
• Parmesan Cheese
• Pasta

Method

1. Select an 8 oz veal chop with bone in. Pound the chop until flattened.
2. Mix breadcrumbs with Italian seasoning, salt and pepper, and coat the chop with your breadcrumb mixture.
3. Heat a couple of tablespoons of olive oil in a pan, fry the chop until cooked on both sides.
4. Transfer the chop to a baking dish, cover with tomato sauce and a generous quality of parmesan cheese.
5. Bake in the over until the cheese is melted.
6. 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