Veal Chop Parmigiana & Alfredo

VIDEO LINK:  https://youtu.be/yahjWQnlxbk

Ingredients: 

• 4 bone-in veal chops 

• Salt and pepper to taste 

• 1 cup all-purpose flour 

• 5 eggs 

• 2 cups of Italian style breadcrumbs 

• 1/4 cup grated Parmesan cheese 

• 4 cups of olive oil 

• 1 Cup of Romano cheese 

• 8 oz. of shredded Fontina cheese 

• 8 oz. of shredded Provolone cheese 

Instructions: 

1. Season the veal chops with salt and pepper. Dredge the chops in flour, then dip them in the beaten eggs. Finally, coat the chops in the breadcrumbs. 

2. Heat the olive oil in a large skillet over medium-high heat. Add the breaded veal chops and cook for 2-3 minutes per side, or until golden brown and then place in a 400 degree oven for 10 minutes. 3. While the veal chops are cooking, begin preparing the alfredo sauce. 

4. Once the veal chops are cooked, transfer them to a baking dish. Pour the Alfredo sauce over the veal chops, then top with the pesto sauce. Sprinkle the mozzarella cheese over the top. 

5. Bake in a preheated 400 degree F oven for 10 minutes, or until the cheese is melted and bubbly. 

6. Serve immediately and enjoy! Alfredo Mushroom Sauce

 Ingredients: 

• Pint of Heavy cream 

• ½ stick of butter 

• 8 ounces of sliced mushrooms 

• 3 cloves of garlic (chopped) 

• ¼ cup of white wine 

• 3-4 TBSP of Romano cheese 

• Salt & Pepper to taste 

Instructions: 

1. In a large pan add butter and garlic – fry garlic until translucent. 

2. Add mushrooms and wine – sauté for about 5 minutes. 

3. Add the heavy cream, salt and black pepper 

4. Let boil (frequently stirring) for about 5 minutes. 

5. Add Romano cheese and turn off heat. 

OUR TOMATO SAUCE RECIPE: https://youtu.be/C3bnjudDMT0