Veal Parm, a staple in an American Italian joint in the US and just so happens to be one of my favorites. This one came out crazy good and will be one I do over and over again.

🔪Prep Time 15 minutes

🛁Sous Vide Time 2 hour @130F/54.4C

🥩 Total Time 2 hour 15 minutes

Ingredients

Instructions

I started with a beautiful veal chop. Salt each side generously. From there, I placed on a rack in the fridge to dry brine over night. 2-4 hours is also acceptable for a dry  brine.

After the night of dry brining, I frenched my bone to give it that great look for presentation. Next, I laid down the chop in between two pieces of cling wrap and pounded with my handy Meat Tenderizer to a little under a 1/2″

I then vacuum sealed the chop and it was ready for the bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by putting your food in a zip lock and submerging the protein in the water till most of the air is out of the bag. I have been using this: Anova Vacuum Sealer and its been a welcome change from my old vacuum sealer. So quiet!

Next, set your Sous Vide circulator to 130 degrees F / 54.4 degreees C. This model is the Anova Pro circulator and ill be doing a review on this soon. If you’re looking for the best bang for your buck on circulators look no further than the Anova Nano. Place your bag into your Sous Vide Container. This one is: the Anova Sous Vide Container which comes with a rack and a lid! Place the food in the bath. If you’re using ziplocks, secure the bags to the side of the Sous Vide container with binder clips.

While this can be debated forever, go ahead and grate your mozzarella. Ive seen it tried a couple of different ways and this gets my cheese to be on the crispier side. Of course you’re going to want to slice some pieces for the chef to steal.

After 2 hours, take your veal out of the bath and pat the chop dry. Place the chop through the flour, the egg, and finally the panko/parm stations. Take the crusted chop and place in between two pieces of cling wrap. In place of a cheap rolling pin a wine bottle would do but roll over the chop to allow the panko to adhere and make a nice smooth crust.

Heat your olive oil in your Skillet and shallow fry till golden brown. About 1.5min a side.

Place your chop on a foiled up sheet pan and pre heat your broiler.

Place a spoonful of sauce on top of the chop and liberally apply you grated mozz.

Set under the broiler till you get your desired result. Keep an eye on it because it is cheese and it can burn easily.

Enjoy!

Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!

Equipment List Links:

Meat Tenderizer: Meat Tenderizer

Vacuum Sealer: Anova Vacuum Sealer

Sous Vide Circulator: Anova Nano

Sous Vide Container: Anova Sous Vide Container

Skillet: Skillet