Veal Cutlet Parmisano Sub Recipe

Sunday, February 9, 2014
An Italian favorite found in fine dining Italian Restaurants. Mom and Grandma always loved a tender piece of fried veal. Pounded thin and dipped in egg and flour, lightly fried with sauce made one great sandwich if there were any leftovers. You just may have been used to Chicken Parmesano or Eggplant on the menu's. This is a real delicacy, a little more expensive, very delicious if you like veal. Even if you prefer not to eat veal, try the recipe using thinly sliced chicken,  sirloin or even turkey to make this cutlet coating it's really wonderful.
You will also find some links for other traditional recipes
a little different below than this recipe.
1 recipe of Mom's Veal Parmesano Recipe
1 recipe of Traditional Sunday Sauce or store bought
Shredded Mozzarella 1 cup or more
Olive oil
Minced garlic
Submarine rolls split, brushed with olive oil and minced garlic on each side and then broiled until light brown and toasted.

Spread a tablespoon of sauce on each side of the toasted submarine roll. Add two slice one on each side of the fried veal cutlets. Add more sauce on top and shredded mozzarella. Wrap in tin foil leaving the top open.  Bake on 400 degree hot oven until cheese is melted around 25 minutes. 

Here are more Parmesano Recipes you can use in subs:

Chicken Parmesan
Eggplant Parmesan
Chicken Parm Poppers
Chicken Parm Sliders
Meatball Parmesan and Roasted Peppers

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