Main content starts here, tab to start navigating

Carbone Veal Parmesan

Carbone Veal Parmesan

4 each 8 ounce Veal Chop with Bone

12 ounces Tomato Sauce

10 ounces Fresh Mozzarella

8 Ounces Grated Parmesan

12 cups Progresso Bread Crumbs

6 Cups egg wash

4 cups flour

1 pound butter

1-2 springs thyme

2 cloves garlic

Pinch salt

Using a meat mallet, pound Veal until it is approximately 12 inches in diameter 

Coat the veal fillet using the standard breading procedure (flour, egg, breadcrumbs)

Heat up a large sauté pan with butter and approximately 5 tablespoons of olive oil

Add thyme, Garlic, and a pinch of salt

Shallow fry veal until it is golden brown on both sides, flipping it olive through the process

Remove and drain excess fat on a paper towel and place the cooked veal on a baking sheet

Spread an even layer of tomato sauce on top of the veal and place three to four slices of fresh mozzarella.

Sprinkle grated parmesan cheese (to preference) and place the Veal in the oven until the cheese has melted.

Add a small amount of tomato sauce on the serving plate and carefully place the Veal Parm on top.

Garnish with Basil leaves and top with additional Grated Parmesan to finish.