Quebec Veal Parmigiana
Prep Time
Cooking Mode
30 mL (2 tbsp.) tbsp. olive oil
4 breaded Quebec Grain Fed Veal cutlets
250 mL (1 cup) cup store-bought or homemade tomato sauce
To taste salt, pepper, and finely chopped fresh parsley
250 mL (1 cup) each cup mozzarella and Parmesan cheese, combined
30 mL (2 tbsp.) tbsp. olive oil
4 breaded Quebec Grain Fed Veal cutlets
250 mL (1 cup) cup store-bought or homemade tomato sauce
To taste salt, pepper, and finely chopped fresh parsley
250 mL (1 cup) each cup mozzarella and Parmesan cheese, combined
Directions
1Place oven rack in middle and preheat oven to broil.
2In a skillet, heat olive oil over high heat.
3Cook cutlets 30 seconds per side to brown breading.
4Place cutlets on a parchment-lined baking sheet and add about 60 mL (¼ cup) tomato sauce over each cutlet.
5Season with salt and pepper, and sprinkle with fresh parsley.
6Top with 125 mL (½ cup) cheese blend over each cutlet.
7Broil for 2 to 3 minutes, or until cheese turns golden brown.
8Serve with vegetables, risotto, or your choice of pasta.
9To make your own tomato sauce, sauté your choice of finely chopped vegetables (onions, garlic, celery, carrots, and sweet bell peppers) in olive oil and use a can of crushed Italian tomatoes for a smoother texture. Simmer over medium heat until desired consistency, or 15 to 20 minutes, and season to taste (salt, pepper, Italian seasoning, and basil). Freeze any leftover sauce.
10This recipe is courtesy of Veau du Québec.
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Personal Note
Personal Note