With just a few days left until Christmas, many people are putting the final touches on their dinner menu.
For Chef Victor Barry, owner of internationally celebrated Piano Piano, the holidays are a time to think outside the box and explore alternatives to the traditional turkey dinner.
“The Veal Parm is fun and celebratory, and perfect for a special occasion,” he says, adding it’s perfect for groups of any size. This is especially helpful with many holiday goers whose guest list is constantly changing.
“It’s perfect for sharing – whether it’s you and a date or a group of 4, which makes it the perfect addition to a holiday spread,” he says. “And most importantly, it’s f*#king delicious!!”
Piano Piano’s Bone-In Veal Parmesan
1 pc 8 to 10 oz veal chop – bone in, Frenched, flattened,
500 g flour
5 eggs
500 g panko bread crumbs
250ml canola oil
250ml+150ml tomato sauce
4 pieces sliced spicy sopressata
1 piece fior di latte
50 g shredded mozzarella
4 picked leaves of basil
25g + 25g grated grana padano
30 ml of olive oil
1 picked sprig of rosemary
15 g dried oregano
How To Make It
Preheat oven to 425F
Crack the eggs into a bowl and whisk to until they are well combined
Season the veal chop on both sides with salt and pepper
Create a breading station by placing the flour and panko on separate trays or
large plates
Dip the veal chop in the flour and coat evenly, shake off any excess flour
Dip the veal chop in the egg and drain any excess egg mixture
Dip the veal chop in the panko and coat evenly, reserve on a baking tray
Heat the canola oil in a large pan big enough to hold the veal chop
Shallow fry the veal chop on both sides for 3 minutes or until golden brown
After frying, place the veal chop on a baking tray and season with salt
Cover the veal chop with 150ml of the tomato sauce and spread out the basil
leaves on top
Cover the veal chop with the sliced sopressata
Place the fior di latte on top, followed by the mozzarella and 25g of the grana
Padano
Cook the veal chop in the oven for 10 minutes
To plate, spoon 125ml tomato sauce on a plate, place veal chop
Top with olive oil, grana Padano, rosemary and oregano
Check out other great recipes in our holiday series.