WEEKDAYS 1e|12c|p

Veal Parmigiana

Michael Symon
Servings: 4
1 to 30 min

Even with all the tasty food available in New York the hoagie always comes out on top. It's a hero of the local food scene.

  • Ingredients
  • step-by-step directions
Veal Parmigiana
  • 4 Veal Cutlets (pounded thin)
  • 1/2 cup Flour
  • 2 Eggs (lightly beaten)
  • 1 cup Breadcrumbs
  • 1/2 bunch Oregano (leaves only - chopped)
  • 1/4 cup Parmigiano Regianno
  • Salt and Pepper
  • 3 tablespoons Olive Oil
  • 2 cups Basic Tomato Sauce
  • 1/4 pound Provolone (sliced)
  • 4 Long Hoagie Rolls
  • Arrange three shallow dishes. One should contain the flour and another should hold the eggs. Combine the breadcrumbs, oregano, and parmigiano reggiano and mix in the third dish. Season each station with salt and pepper.
  • Preheat griddle to medium-high heat.
  • Dredge the veal cutlets first in the flour, then egg, and then into the parmigiano breadcrumbs. In a skillet over medium-high heat, add the olive oil, and once hot, add the breaded cutlets. Being mindful not to crowd the pan, lightly fry each cutlet for 3 to 4 minutes per side. Transfer to paper towel lined plate to dry.
  • Arrange hoagie rolls, open on a baking sheet. Dig out some of the bread to create a boat. Build sandwiches with a cutlet, tomato sauce, provolone, parmesan and oregano.
  • Put in oven under broiler until cheese melts and rolls are toasted, about 1-2 minutes.
  • Remove from oven, close each sandwich and enjoy.
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