Vancouver's best-kept restaurant secrets

Veal Parmigiana

Used with permission from Executive Chef Ryan Gauthier Italian Kitchen located in Vancouver, B.C.

Veal Parmigiana

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

5oz Pounded Veal Loin 3oz Ground Bread Crumbs 2 Eggs 2oz All Purpose Flour 2oz Grated Parmesean 3 thin slices Fior di Latte 4oz Rustic Tomato Sauce 4oz Mixed Roasted Vegetables 1oz Pesto

• Cut your veal into 1.25 oz pieces
• Pound out veal paper thin with a mallet
• Make an egg batter with the eggs and 1/2 the grated parmesean
• Lightly season your veal with salt and pepper, dredge into the all purpose flour, put pieces of veal into egg batter and fully submerge, after the batter put the veal into the bread crumbs and fully coat
• In a medium sauce pan with a couple tablespoons of olive oil and a tablespoon of butter bring to medium heat and then put veal into pan
• Sear veal until golden brown on both sides
• In a separate pan warm up tomato sauce and transfer veal from it’s pan to new pan
• Sprinkle veal with rest of parmesean and pieces of fior di latte
• Put into oven under broil at high and cook until cheese is melted and golden brown
• Roast a variety of different vegetables with olive oil, salt and pepper, when finished add pesto.

To download all of the recipes to your iPod, please visit the Recipe iPod page.