Veal Vodka Parm

Author: Sistersnacking

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Veal Vodka Parm

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Episode 5 of our cozy Sunday Dinner series is everyone’s favorite Italian comfort food with a twist: Veal Parm with vodka sauce. Obviously, Veal Parm is traditionally consumed with red sauce, but who doesn’t love vodka sauce? Vodka sauce was our go-to recipe during quarantine and that love hasn’t gone away 3 years later, so why not combine it with another staple dish? Hope you try this and let us know in the comments what you think!

Ingredients

• 2 bone-in veal chops (we got ours from D’Artagnan)
• 2 eggs
• 2 tbsp +1/4 cup heavy cream
• 3 cups panko
• 1/2 cup flour
• 1/2 cup + 1 cup parmesan reggiano
• 1 large shallot, diced finely
• 3-4 cloves garlic, minced
• 1/2 cup tomato paste
• 1 teaspoon of calabrian chili paste (or red pepper flakes)
• 2-3 tbsp vodka
• 1/4 cup + 1/4 cup olive oil
• 1 lb Pasta (we used fusilli corti bucati)
• 1/4 cup pasta water
• 2 tbsp butter
• Salt and pepper
• Basil + more parmesan reggiano to garnish

Instructions

Breading Veal Chops

1. Pound out veal to be as thin as possible, about 1/4 inch thick. Be careful to avoid hitting the bone and cut out any excess fat pieces if desired.
2. In a shallow pan or plate, combine two eggs with 2 tbsp heavy cream
3. In another shallow pan or plate, pour enough flour to cover the plate
4. In a third shallow plan or plate, mix panko, and 1/2 (or more) of the grated parmesan reggiano
5. Before coating the veal, season liberally with salt and pepper on each side
6. Coat the veal first in flour plate on both side and tap off the excess flour. Here, you want a very thin layer of flour
7. Next, dip the veal in egg/cream mixture on both sides
8. Finally, dip the veal in the panko/parmesan plate and get a strong coat on it. This is your veal breading so you want it to be nice and thick with no holes
9. We like to set ours in the fridge for a little now make your sauce

Vodka Sauce

1. Add the finely cut shallot and cook off and cloves grated garlic to 1/4 olive oil
2. Sweat down for 3-5 minutes and add half a cup of tomato paste, let it caramelize
3. Add as much Calabrian chili paste or red pepper flakes as you want but start small you can always add more , 2 tablespoons of vodka and cook off alcohol
4. Add 2 cups heavy cream, butter, remaining parm, and chopped basil - at this point we also added 1/4 of water and salt and pepper

Veal Parm

1. In a large pan, heat some oil until it shimmers and is very hot. You can test a piece of panko to see if it starts to bubble. Place the veal cutlets in (one at a time if necessary) and let them crisp up. Should be around 7 minutes on each side.
2. Once both cutlets are browned, place on a baking sheet and layer with vodka sauce, mozzarella slices and some grated parmesan
3. Put cutlets in the oven on 350° for 15 minutes, or until the cheese is melty and slightly golden (broil on low if needed)

Pasta

1. Make 1lb pasta and heavily salt water, you can use any pasta you want - SAVE 1/2 CUP PASTA WATER to loosen the sauce
2. Mix pasta into vodka sauce and serve beside veal parm
3. Top veal with fresh grated parm and basil if desired!