Recipes

Veal Parmigiana

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

Ingredients Method

Ingredients

4

Crumbed veal schnitzels

1⁄2 cup flour

4 eggs, beaten

1 1⁄2 cups bread crumbs

8 (2-oz.) veal cutlets, pounded 1/8" thick

Kosher salt and freshly ground black pepper, to taste

1⁄2 cup olive oil

8 slices Swiss cheese

3⁄4 cup grated parmesan

2 tbsp. roughly chopped parsley

Method

Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.
Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12″ skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon ¹⁄₃ cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1 ¹⁄₂ tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.

Tip

You can pre-prepare these and store in the refrigerator. If you want to brown the cheese cook under the grill for a few minutes. Chicken schnitzels can be substituted for the veal.

Meet Stephan Muller
The Wursthütte owner since 2013.

"The Wursthütte: Crafting Excellence Since 1862 in Switzerland and Since 1983 in Australia.

Step into a world where tradition meets perfection at The Wursthütte. As a sixth-generation award-winning Butcher, Stephan Muller has honed his craft to create the finest Sausages and Cold Cuts in Australia. Made in-house using traditional Swiss methods, our products have been perfected over generations and are now hailed as the best in the country.

The Muller family's legacy of Butchery excellence continues to thrive. Old Werner Muller's vision of producing authentic sausages for Australian palates led to the inception of Wursthütte Butcher Shop in Malvern over 40 years ago. With unwavering commitment to quality, Werner set the bar high, ensuring each Wurst (sausage) met European standards of perfection.

Stephan Muller, Werner's nephew, brought his passion for the craft from Luzern, Switzerland, to Australia nineteen years ago. Under his uncle's guidance, Stephan further mastered the art of Butchery, eventually taking over as the owner of Wursthütte in 2013. Today, Stephan proudly carries forward the family's tradition of excellence, offering you a taste of authentic Swiss Butchery at its finest."