Veal Parm

The Back Story

What to Get

Ingredients:

1 Jar Sal & Judy’s Original Pasta Sauce

4 Veal Cutlets

4 slices Provolone cheese

¼ cup Flour

Eggwash:

3 eggs

¼ cup half and half

Breading Mixture:

2 cups plain breadcrumbs

½ cup panko

2 tablespoons Sal & Judy’s Italian Seasoning

½ cup parmesan cheese

What to Do

1. Pound veal cutlets thin.  Dust with flour.  Dip into egg wash then coat with bread crumb mixture.  Heat oil in skillet on stove top on medium high (grapeseed or olive oil blend.)  Fry culets flipping once until golden brown. 

2. Heat Sal & Judy’s Pasta Sauce.  Place cutlets in baking dish, top with sauce and provolone cheese.  Bake at 400 degrees F until cheese is melted.  Remove from oven and serve.     

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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