Geppetto's Veal Parmesan
Presented by: Chef Lindsay Park
- Four 4-ounce Veal Cutlet
- 2 Cups Flour
- 1/2 Cup Parmesan Cheese, grated
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Italian Seasoning
- 1/2 Cup Vegetable Oil
- 2-1/2 Cups Pasta, cooked
- 1-1/2 Cups Tomatoes, diced
- 2 Tablespoons Garlic, minced
- 1/4 Cup Basil
- 4 Tablespoons of Butter
- 1 Cup Marinara Sauce
- 1/2 Cup Parmesan Cheese
Mix flour, parmesan cheese, garlic salt, italian seasoning together, once well mixed place veal in mixture. Make sure to cover the veal thoroughly with flour mixture.
In a saute pan, heat 1 cup of oil (we use a blend of olive oil and vegetable oil); once oil is hot, turn the burner down to medium, take the breaded veal and place slowly into the oil.
Once the veal turns golden brown on the first side, flip it over and brown the other side. This should not cook the veal completely. Once both side of the veal are golden brown, take it out of the pan and place on a non-stick or oiled pan and place in an oven heated to 400 degrees. The veal should take about 5-7 minutes in the over; if you have a thermometer, check that the veal is at 165 degrees.
While the veal is in the oven, place butter in a saute pan over medium heat, and once melted add the minced garlic and fresh tomatoes. Add a little salt at this point to help season the tomatoes. Once the tomatoes start to breakdown, add your pasta (already cooked in salted water) to the tomato garlic mixture. Next, add torn basil and mix everything together in the pan. Let this mixture incorporate in the pan until your veal is ready. Check the seasoning of your pasta before serving, you may need to add a little more salt to the pasta at the end.
Once your veal and pasta are done, place your pasta in a bowl, place the veal on top and then cover the veal with a marinara sauce of your choosing. Garnish with parmesan cheese and fresh basil.
Modification Options/Beverage Pairings
Bake the veal instead of frying to reduce calories and fat
Make your own marinara to pump up that rich homemade flavor or simply by it premade off the shelf when rushed to serve
Chef Lindsay features a chardonnay crafted by the WB Bridgeman Winery