Cookin’ Louisiane – Veal Parmesan

Cookin Louisiane

Ingredients

For Breading:

  • 2 cups fine plain fresh breadcrumbs 1/2 cup finely grated Pecorino Romano (1 ounce)
  • Coarse salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 1 Tablespoon of Slap Ya Mama Cajun Seasoning
  • 4 large eggs, lightly beaten
  • 1 pound veal cutlets pounded to an 1/8-inch thickness
  • 1/4 cup vegetable oil, plus more if needed

For Assembly:

  • Angel Hair Pasta, boiled according to packaging
  • Your favorite Marinara Sauce
  • 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
  • 1/4 cup finely grated Pecorino Romano(1/2 ounce)

Instructions:

  1. Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
  2. Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
  3. Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling,

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest BRProud Articles

More Local News

Stay up to date with the latest news by downloading the BRProud App from the App Store or Google Play.

About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website https://www.jayducote.com

Trending Stories