Veal Cutlets Parmigiana

Cooking Instructions

This Italian dish was created here in this country for the American public and is served now not only in Italian restaurants but everywhere. More often than not it is badly prepared, but it is delicious when carefully executed.

Beat the eggs and milk or cream together lightly. Mix the bread-crumbs with salt and pepper, and the basil and cheese. Dip the cutlets in flour, then in the beaten egg and milk, and finally in the crumb mixture. Place them between sheets of wax paper and refrigerate while you prepare the tomato sauce. Blanch and peel the garlic and combine with the tomato puree, tomato paste, and seasonings. Bring to a boil and simmer 10 minutes. Correct the seasoning and add a small amount of sugar if the sauce is too acid. Remove the cutlets from the refrigerator. Heat enough oil in a heavy 12 or 14 inch skillet to cover the bottom to a depth of 1/4 inch. Cook the cutlets quickly, being careful not to burn the breading. When nicely browned on one side, turn carefully with the aid of a spatula and brown the other side. Salt and pepper the cutlets during cooking. Spread a layer of tomato sauce in an ovenproof serving dish and arrange the cutlets on the sauce. Spoon additional sauce over the cutlets. Place a large thin slice of mozzarella or jack cheese atop each cutlet and sprinkle well with Parmesan. Place in a 400F oven to melt the cheese and heat the cutlets and sauce. Serve at once along with buttered green noodles, sprinkled with grated cheese, and a crisp green salad.

Wine Pairing(s)

Lisa Vinho Tinto

Royal Oporto Colheita Porto

Porto Rocha Colheita

Bella Sera Chardonnay

Aurora Boira

Ca' Fischele Gambellara Classico

Royal Oporto Colheita Porto

Tommasi Rafael

Cavit Pinot Grigio

Bel Sogno Pinot Grigio