It’s time for every Italian food lover to rejoice. G&J in Morgan City has a curbside service and they are carrying veal cube steak. Let me repeat this for you. They will deliver veal to your vehicle so you can take it home and make veal parmesan.
It is so difficult to find veal in a small town. When I heard they were keeping veal in stock I nearly fell out my chair. I took a look at their full list of available items and it’s pretty impressive. If they don’t have it they will order it for you!
Here is how I made the Veal Parmesan.
First, make an assembly line of flour, 2 beaten eggs, bread crumb mixture (recipe below), and the veal (seasoned on both sides with salt and pepper). I did not have to tenderize my veal because they were sliced so thin.
Dip the veal in flour, then egg, then bread crumb mixture.
Fry in olive oil on both sides until golden brown. Do not overcook!!! Usually just a few minutes on each side.
Put a little red gravy on top of each cutlet, then top with mozzarella.
Place under a broiler until cheese is melted and bubbly. This does not take long, keep a close eye on it.
Top with Parmesan cheese.
Serve over pasta with more red gravy.
Absolutely divine. Add fresh basil for a garnish.
8-10 veal cube steaks (2oz each)
kosher salt and pepper
1 cup all-purpose flour
2 beaten eggs
1 cup Italian bread crumbs
1/2 cup panko bread crumbs
1 tsp garlic powder
olive oil for frying
homemade red gravy or a jar of marinara
Mix the Italian bread crumbs, panko, pinch of salt and garlic powder together. Set aside.
Season the veal on both sides with salt and pepper.
Dip the veal in flour, then eggs, then bread crumb mixture.
Fry in olive oil until golden brown on both sides. Do not overcook!
Top each veal cutlet with a little red gravy and mozzarella.
Place under a broiler until cheese is melted and bubbly.
Top with Parmesan cheese. A generous amount.
Serve with pasta (and more red gravy of course).
Garnish with fresh basil and parsley if you have it.