Veal Parmesan

Veal Parmesan

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 large veal chop, bone in, frenched
• 1/2 cup (118 ml) flour
• 1 egg, beaten
• 1/4 cup (59 ml) panko breadcrumbs
• 1 cup (237 ml) Parmesan cheese, grated
• Olive oil
• Salt to taste
• 1 (28 oz or 828 ml) can crushed san Marzano tomatoes
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) onion powder
• Fresh oregano
• Fresh basil
• 1 cup (237 ml) mozzarella, shredded
• Vegetable oil for frying

Method:

Make the tomato sauce by adding tomatoes, oregano, garlic, onion powder, basil, and salt to a pot over medium heat. Let simmer and cook down to get thick.

Place the veal chop between sheets of parchment paper and pound thin. Bread the veal chop, starting in flour, then beaten egg, then panko and half the grated Parmesan cheese.

Heat oil in a pan over medium high heat. Fry veal chop until golden brown on both sides.

Preheat broiler. Place veal chop on a wire rack in a baking sheet and top with mozzarella and Parmesan. Place under the broiler just until cheese is melted.

Spread out tomato sauce on a dish and place the veal chop on top. Garnish with freshly grated Parmesan cheese and fresh basil leaves.