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.