Veal Cutlet Parmesano 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 a sauce made one great sandwich if there were any leftovers.


You just may have been used to Chicken Parmesano or Eggplant on the menus.


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 lightly 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 a 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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