Veal or Chicken Parmesan

Directions

1. Wash hands with soap and water.
2. Lay one sheet of plastic down, next a flat layer of cutlets then top with the second sheet of plastic. Hold the top of a round bottom can and lightly pound out the cutlets to level them out and tenderize them - not too thin. Be careful with chicken. You may not need to at all.
3. On a large plate - add flour salt and pepper and mix In a flat bottom bowl, beat the eggs, and add 2 tsp of the grated cheese
4. On a second plate- add the breadcrumbs, the rest of the seasonings and half of the remaining grated cheese and mix well.
5. Add the oil to a skillet and start to heat on med high heat Dredge the cutlet on both sides in flour, then egg mixture and then the bread crumb mix. Repeat until all cutlets are covered
6. To test the temp of the oil, drip some left over egg off of a fork into the oil. It should immediately fluff up and bubble. Add the cutlets and brown both sides - reducing heat if needed
7. Drain on paper towels or a rack Add sauce to the bottom of a baking dish large enough for the cutlets Add the cutlets, top with the remaining grated cheese and then the mozzarella and sauce the top
8. Cover with foil and bake at 350 degrees for approximately 20 minutes or until the cheese is melted and the cutlets reach 165 degrees internally.
9. Serve with pasta or cut into a sub roll and enjoy.
*** For a leaner version - skip the flour and breading, lightly oil the pan and sauté on high to quickly brown both sides of the cutlets (you don’t have to fully cook them here, the oven will finish them) and then follow the rest of the recipe.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!