Veal Parmigiana/Parmesan: Vitello Parmigiana (e24)

Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everybody's grandma) shares her personal favourite, veal parmigiana. This is such a versatile dish! Seeking something more special? Serve up the veal parmigiana on a bed of pasta. Wanting a bite on the go, tuck the cutlet into a panino (bun), and presto, you have yourself a delicious portable meal. Favouring a vegetarian option? Simply switch out the veal for eggplant. Or if you are preferring white meat, use chicken or turkey breasts. The same recipe allows you to go in several different but delicious directions.

In this video, Nonna uses veal cutlets. She first dusts them in flour, then dips them in an eggwash and into a mixture of Italian seasoned bread crumbs with a handful of grated parmesan cheese. Once the cutlets are breaded, she pan-fries them in hot canola oil. Nonna tests the heat and gives extra flavour to the oil, but adding several cloves of garlic. This tip is very useful to guide you on the oil's readiness. Since the veal is very thin, just a few minutes on each side and the frying is complete.

Top the cutlets with a lovely homemade Italian tomato sauce (sugo) and sprinkle with parmesan cheese. Bake for about 15 minutes at 350F. Then remove, add grated mozzarella and fresh basil and return to the oven until melted (about 10 minutes).

Buon appetito!

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