January 04, 2022

In the Kitchen with Father Sicard: Veal Cutlets

Join College President Rev. Kenneth R. Sicard, O.P. ’78, ’82G in the kitchen of Dominic House to prepare one of his favorite meals — veal parmesan.

Marinara sauce

Olive oil
5 cloves of garlic, finely minced
Red pepper flakes
1 tbsp tomato paste
28 oz can of San Marzano tomatoes
dried basil, oregano, salt
shot of red wine

Heat olive oil in a saucepan.
Add minced garlic and heat for about a minute.
Add red pepper flakes, tomato paste, and tomatoes.
Add seasoning and bring to a simmer, stirring occasionally.

Veal cutlets

3/4 lb. veal cutlets
2 tbsp all-purpose flour
2 eggs
2/3 cup panko bread crumbs
1/2 cup grated parmesan cheese
1 cup shredded Gruyere, fontina, and mozzarella cheese
1 lb. pasta of your choice, i.e. spaghetti, rigatoni, or penne.

Place a cooling rack on a sheet pan and coat it lightly with cooking spray.
Heat the broiler.
Dry cutlets with paper towels and sprinkle with salt and pepper.
In a bowl large enough to dip the cutlets, whisk the eggs with the flour.
In a separate dish, mix the bread crumbs and parmesan cheese.
Start cooking pasta in salted water and cook for about 12 minutes, stirring occasionally.
Dip each veal cutlet into egg and flour mixture and then into bread crumbs; set aside.
In a skillet, heat about half an inch of olive oil on medium-high. (Tip: to see if the oil is hot enough, drop a chunk of bread crumb in; if it sizzles, it’s ready.) Cook for about two minutes on each side.
Remove the cutlets and place on cooling rack. Top with shredded cheese mixture.
Drain pasta and return it to pan. Add a ladle or two of sauce so it doesn’t stick.
Put the veal under the broiler and watch it carefully — it cooks fast!
Once the cheese is melted, plate each cutlet and add some sauce on top. Serve with pasta on the side.

Father recommends pairing this dish with pinot noir, a nice Chianti, or a Cabernet. You can make this with chicken, too — just pound the cutlets really thin.