Ingredients
- 1 (12-14 oz) bone-in veal chop
- Salt and pepper
- ½ cup flour
- 2 large eggs
- 1 cup seasoned Italian breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 (24 oz) jar prepared marinara sauce
- 2 slices fresh mozzarella
- 8 ounces cooked spaghetti
- Freshly grated parmigiana
Instructions
- Preheat oven to 350 degrees F.
- Place your veal chop in a large zipper bag and use a meat mallet to pound the veal chop to ¼ inch thickness.
- Season both sides of the veal chop with salt and pepper.
- Put the flour, eggs and breadcrumbs in three shallow bowls or pie dishes. Whisk the eggs until fully scrambled.
- Coat both sides of the veal chop in the flour, then eggs, then breadcrumbs, ensuring that the entire surface of the meat is coated. Set the chop aside while you prepare the skillet.
- Heat a large, oven-safe, skillet over medium high heat. Add the butter and olive to the skillet.
- When the butter has melted, add the garlic slices to the skillet.
- Add the coated veal chop to the skillet and cook for 2-3 minutes, or until the outside is golden brown. Flip the veal chop and cook for an additional 2-3 minutes, or until the outside is golden brown.
- Transfer the skillet to the preheated oven and cook for 10 minutes or until the internal temperature of the chop reaches 145 degrees F.
- While the veal is cooking, heat the marinara sauce in a saucepan over medium heat and prepare the pasta according to the package directions.
- Using hot pads, carefully remove the skillet from the oven and transfer the veal to paper towel lined plate.
- Wipe any excess oil from the pan. Place the chop back into the skillet and top with ½ cup of prepared marinara sauce and sliced mozzarella.
- Turn the oven to broil and place the skillet on the highest rack. Broil until the cheese has melted.
- Drain the pasta and toss with remaining marinara sauce.
- Place the pasta on a platter and top with the veal chop.
- Grate fresh parmigiana on top of the veal and serve immediately.
