Baked Veal 'Parmigiana'
with Garlicky Tagliolini & Crispy Broccoli
Cooking time
40 minutes
Servings
2/4
Calories
1250 /serving
Can you say classica Italia? Lay out a red-checkered tablecloth for this red-sauce feast, starring breaded veal cutlets baked to tender, under a requisite tomato, mozzarella and Grana Padano melt. With a touch of garlic and parsley in the pasta, it’s buon appetito time.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 1 Head of broccoli
- 14g Parsley
- 3 Garlic cloves
- 20g All-purpose flour
- 80g Panko
- 225g Fresh tagliolini
- 100ml Tomato sauce
- 90g Grated mozzarella
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large oven-safe pan
Large pan
Large pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
1 or 2 Eggs
Total Fat
53 g
Saturated Fat
25 g
Sodium
1240 mg
Total Carb
117 g
Sugars
6 g
Protein
77 g
Fibre
11 g
Preparation
Roast the broccoli
- Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
- Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Prepare & bake the veal
- Meanwhile, pat the veal dry; season with S&P.
- In a shallow bowl, combine the flour and a pinch of salt.
- In a second shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- Place the panko in a third shallow bowl.
- Working one at a time, coat the veal in the flour, then in the egg (shaking off any excess), then in the panko (pressing to adhere).
- Transfer to a large, oven-safe pan as you go. Bake the veal*, flipping halfway, 20 to 25 min., until cooked through.
- Top the veal with the tomato sauce, mozzarella and ½ the Grana Padano.
- Switch the oven to broil, 2 to 3 min., until the cheese has melted.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently.
- Boil, stirring occasionally, 1 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- Meanwhile, mince the garlic.
- Roughly chop the parsley leaves and stems.
- In a large pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the pasta, parsley, ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the remaining Grana Padano; stir well.
Plate your dish
- Divide the pasta between your bowls.
- Top with the broccoli and veal. Bon appétit!
