Veal Parmigiana

This dish has to be one of my all-time favorite Italian dishes; of course, it is, it's also one of the most expensive dishes in any Italian restaurant. It's worth every penny you spend if it's made correctly. Some restaurants skimp and use the pressed veal patties, YUK. Real Italian restaurants will only use fresh veal cutlets, pounded to paper-thin size, breaded, and precooked in olive oil until its golden brown and not overcooked. Smothered in marinara sauce, topped with grated Romano and mozzarella cheese, then placed into a hot oven so that cheese can melt. I'm getting hungry typing up this post. By the way, I always make extra servings to save for another meal. I so love this dish. Typical New Yorker huh? So lets make some Veal Parmigiana!

Ingredients:
Veal cutlets (you can get your butcher to cut you thinly sliced veal cutlets if you don't see it in the meat case) 2 per person for serving
fresh Italian breadcrumbs
1 egg per 3 Veal cutlets beaten as if you're going to make scrambled eggs
Marinara sauce (bottled or homemade)
Oregano and Basil
Romano Cheese
Mozzarella Cheese
Vegetable Oil or
Olive Oil
Spaghetti or Linguine
Don't forget your garlic bread

Directions:
In a large skillet place enough vegetable oil so that once you dip your Veal cutlets into it, they will be covered by the oil completely. Meanwhile, in one bowl, scramble up your eggs, in another bowl place your breadcrumbs. Dip your Veal steaks into the egg, then into the breadcrumbs, cover every part of the meat. Do this with all your Veal steaks before you do anything else.

Place your marinara sauce in a saucepan and heat on low-medium heat. Preheat your oven to 400 degrees F.

Drop your Veal steaks into the oil once it's completely hot. Test it by dropping a few drops of water into the oil. If they crackle, your oil is ready. Slowly dip your breaded Veal Steaks into the oil, be careful not to burn yourself.  Meanwhile, cover a cookie sheet with aluminum foil. You will use the cookie sheet to place your cooked Veal Steaks on once they're lightly browned. Remove the browned steaks from the oil and place them on a cookie sheet. Repeat this until all steaks have been precooked. Do not overcook them or they'll be tough.

Once all your steaks have been precooked, cover them with your marinara sauce, sprinkle some Romano cheese on top, then completely cover with Mozzarella cheese. Sprinkle a dash of basil and oregano on top, then bake until cheese is melted, about 12-15 minutes.

While your Veal is in the oven, cook your pasta to package directions.  Pop your garlic bread into the oven halfway through the cooking time of your Veal, and everything should be done at the same time. Serve with a nice salad and a bottle of Italian wine. YUM YUM. Enjoy.