Stefano and Davide Ferrari, co-owners of LIFeSTYLE in Bedford, shares their recipe for Veal Parmesan.
A classic of the Italian-American cuisine, the Veal Parmesan is an update of the Sicilian Eggplant Parmesan. The tender meat is sautee (or fried) in crisp bread crumbs, smothered with a tomato sauce (we like to use a spicy version better) and either provolone or mozzarella cheese, then baked until the cheese is golden. Our version today is even tastier to sustain the spicy sauce, so we are using a Spanish Manchego Cheese as well.
- 2 Veal Steaks
- 1 Egg
- Bread crumbs
- Extra virgin olive oil
- Spicy tomato sauce
- Mozzarella Cheese
- Grated Manchego Cheese
Put the veal steak in a bowl where you have previously beaten the egg with salt and pepper, roll it into the bread crumb and sauté the veal in some butter and extra virgin olive oil for a couple of minutes each side, adding salt and pepper to taste.
Spread the tomato sauce on the same pen, put the veal on it, put Mozzarella and the Manchego Cheese on top, and then put everything in the oven 350 F for 15 min
Visit LIFeSTYLE at 108 E. Pitt Street in Bedford, give them a call at (814) 623-2703, or visit them online for more information.