Veal Parmesan Po'boy
Crisp-fried veal cutlets are slathered in a homemade tomato sauce and covered in melted mozzarella and parmesan cheese. This po'boy is comes from Emeril's Delmonico in New Orleans.
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Cooking tools:
- Oven
- Stove
- Skillet
- Baking sheet
- Cooling rack
- Paper towel
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 4 veal cutlets, about 1 pound
- Salt
- freshly ground black pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups fine dry breadcrumbs
- Olive oil, as needed
- 3 to 4 cups Anthony's Basic Tomato Sauce, warmed
- 1 cup shredded Parmesan cheese
- Four 10-inch sections of po'boy bread, halved lengthwise
- 4 to 6 large fresh basil leaves
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