**Preparing the Ingredients**

I started by taking out some ingredients from my freezer. I had a big chunk of veal cutlet that needed to be prepared for cooking. I also pulled out some olive oil, garlic, and basil, which would add flavor to our dish. Additionally, I was using a cheese mix consisting of low moisture whole milk mozzarella, dried fresh mozzarella, and parmesano reggiano.

To handle the cheese, I used my box grater and sliced off little hacks of it. This gave me a nice rough slice that I could use in my recipe. The same technique was applied to the fresh mozzarella, which resulted in shards of cheese that were perfect for our dish. With all the ingredients ready, I moved on to preparing the pan.

**Choosing the Right Pan**

For cooking this huge piece of meat, I needed a pan that could handle it comfortably. I reached for my trusty 12-inch stainless clad frying pan from Maiden Maiden Designs, a professional quality brand that I've come to rely on. The pan is crafted in Italy and made from premium five ply stainless steel material, which provides excellent heat retention, even heating, and ease of heat control. The handles are designed to stay cool on the stove top and are ergonomic to help balance the pan.

The wide cooking area of this pan was perfect for cooking our veal cutlet with sides shallow enough for the bone to hang over the edge but high enough to contain all that oil and fat in the pan. I was excited to use it to cook a delicious Veal Parmesan.

**Cooking the Veal**

First, I heated up some tomato sauce in a small pot until it was hot. Then, I added about 3-4 tablespoons of olive oil and a large knob of butter to our 12-inch stainless steel pan. Once the butter was browned, I carefully slid the veal cutlet into the pan. I let it cook on one side until it had a nice color, using the bone to peek underneath to ensure even cooking. When the veal was browned on one side, I flipped it over and cooked the other side until it was also nicely browned.

Next, I poured out the oil from the pan and cleaned it out before adding some hot tomato sauce directly into the pan. Then, I slid the veal cutlet back into the pan, laying it over a little bit of sauce just like you would with a pizza. I sprinkled some parmesano reggiano over the top of the veal, leaving the edges a little exposed so they could get extra crispy.

**Adding Cheese and Baking**

With the sauce and cheese in place, I added our cheese mix – a blend of low moisture whole milk mozzarella, dried fresh mozzarella, and parmesano reggiano. The cheese was scattered over the top of the veal in a random pattern, with the edges left slightly exposed to get extra crispy. To finish off the dish, I placed it under the broiler until the cheese was melted and bubbly, developing those little spots of browned cheese that everyone loves.

**Finishing Touches**

Once the cheese was nicely melted, I removed the veal from the pan and let it rest for a minute or two. The edges were crispy and golden, while the interior remained tender and juicy. To serve, I spooned some of the remaining tomato sauce onto the plate in little streaks and garnished with fresh parsley. This added texture and creaminess to the dish, making it even more appealing.

The result was a Veal Parmesan that was moist, not dry, and had a perfect balance of flavors. The cheese was melted and bubbly, with crispy edges that added a nice textural element to the dish. It was truly a masterpiece, and I couldn't wait to share it with my family and friends.

**Conclusion**

And that's how you make a Veal Parmesan that will become a legend in your household. With this recipe, you'll be well on your way to becoming an absolute Legend in your family. Make sure to check out the recipe in the description below, where I've included all the ingredients and instructions needed to create this dish. Don't forget to use my affiliate link to get a nice discount on the Maiden Maiden Designs pan – it's a game-changer for any home cook. Until next time, take care of yourself and go feed yourself!

"WEBVTTKind: captionsLanguage: enI don't even know what to say now today we're making the Undisputed King of the parms and that's the tomahawk ve parm a beautiful ve chop pounded thin and breaded and made just like a chicken parm and I got all the tricks and little secrets from a New York City Legend on how to make this perfectly and of course it starts with a pork chop but according to my friend Anthony Vito of amilios Bato in New York City first thing you got to do is tenderize it now this is just a meat tenderizer it's got all these sharp little needles inside that will poke real thin holes into it and sort of break the fibers down and make it a lot more tender first thing I want to do is just remove some of this fat and senu and then you can go through with this guy and it sort of pounds it out a little bit itself but it's also poking holes and tenderizing it according to Anthony this is the way that should be good now he says it's got to chill before we pound it let those muscles relax before and then it should pound out nice and easily whereas if you didn't it could break when you pound it out now the next thing I want to do while we let that meat relax is clean up the bone first thing I'm going to do is just remove all this meat and fat we don't need that for this we want to make this look really impressive and then you want to clean up the bones along the side and then what I want to do is sort of cut a little bit down towards the bottom of the bone to allow it to sort of like open up and we can pound it out beautifully so now we're just going to let this hang for a few minutes just so it relaxes and then it should be nice and easy to get really flat why rest it I don't know he says the muscles and the attendants need time to relax before pounding and it'll spread evenly that way and then he calls himself a scientist so we'll go with it it's rested now we can pound it so I'm going to take some plastic wrap and just place it right over going to shimmy it a little closer it does feel nice and tender so we got our Mallet and I'm just going to start to pound it close to the Bone first because as it smashes it's pushing outward so makes no sense to start outward and pound in now I've tried this both without tenderizing and with tenderizing and there's a noticeable difference and I'm just working the Mallet outward trying to spread out those meat fibers this is what it should look like super thin this is going to be perfect so I just want to hit it with some salt going to transfer it to a sheet tray another thing Anthony does is he makes makes a little egg batter rather than flour and egg he kind of combines the two so just got a little bit of flour in here I may add more some salt crack two eggs in there and just beat that together create like a little bit of a loose batter a little bit more flour and then just a little splash of milk all we're looking for is a runny but thick batter should run right off the Whisk we just going to hit with a little bit of flour and then just spoon that batter right on top just spread it out once that side's completely coated give it a flip a little more flour and then coat that side with some more of that batter then we're going to get a second Chi tray and hit it with our breadcrumbs try to get that excess batter off then straight into the breadcrumbs and you really want to make sure that you completely encase this ve in those breadcrumbs press down with your hand feel for any wet spots and make sure every inch is coated get out of town with that so I'm just going to let this hang out while we prep the mozzarella and I actually already have some of my summer sauce already made which if you don't know what that is I'll leave a link down to my video about it right now it's September the last few weeks making a batch of sauce little bits at a time so that I could just store them in my freezer and this is what I have here this is actually also with some olive oil garlic and basil so this is ready to go and then for the cheese mix I'm using some low moisture whole milk mozzarella along with some dried fresh mozzarella this is freshly made but I've dried it out just a little bit Anthony actually suggests using Buffalo mozzarella with the low moisture mozzarella and the way that I'm going to handle this cheese is I'm going to use this part of the Box grater and I'm just going to sort of slice off little hacks of the cheese kind of gives you this nice like kind of rough slice I just kind of like it same with the fresh Ms this is exactly what I'm looking for sort of like shards of this blend of cheeses and of course some parmesano regano then finally just a little bit fresh chopped parsley now as you can see this is a huge piece of meat and you may be asking Steve how you going to cook that thing well personally there's only one pan for the job and that's the 12in stainless clad frying pan from our favorite sponsor of all time maiden maiden designs professional quality products for the homecook and they offer the most comprehensive collection of pots pans serveware and everything else you might need to cook and serve food in a home kitchen the maiden stainless clad pans are crafted in Italy and is made from a premium five ply stainless steel material which allows for excellent heat retention even Heating and ease of heat control and the handles are designed to stay cool on the stove top and are ergonomic to help balance the pan and for me the handle is the most important thing when purchasing a pan it can't be too round and it can't be too sharp and maidens is perfect and it's this wide cooking area that's going to be perfect for cooking this huge piece of meat with sides shallow enough for the bone to hang over the edge but high enough to contain all that oil and fat in the pan so if you're keen on making yourself some vop parm you're going to need to get yourself one of these with my link down in the description there should be a nice little discount waiting for you there now let's fry off this vop pum first thing we want to do is get my tomato sauce in a small pot and get that hot then in our 12-in stainless steel pan I'm going to add about 3 to 4 tablespoons of olive oil and a large knob of butter and I want to get that butter browned once it's browned we can take our ve and just sort of slide it into the pan carefully then we're going to let that cook on one side and Brown use that little bone to sort of peek underneath and once you've got nice color we're going to go ahead and give that a flip and we're going to Brown that on the other side we don't need to go too dark it's going to get darker when we bake it I'm going to pour out the oil I'm going to clean out that pan then I'm going to go ahead and take some of our Hot Tomato Sauce add that straight into the pan then slide the ve back into the pan lay it over a little bit of sauce just like you would a pizza and then we're going to go on with a healthy sprinkle of the paragano regano and then we can start to take our cheese just like you would a pizza just sort of scatter it along the top I like to leave the edges a little bit exposed so they can get extra Crystal then we're going to take that whole thing and throw it under the broiler we're just going to cook it till that cheese gets nice and bubbly starts to develop those little spots of brown burnt cheese that everyone loves and once the cheese is nicely melted we can get it out of the pan as you can see those edges are nice and extra crispy while that cheese is nice and gooey it's the perfect combination then we can slide that onto a plate then I can take a little bit of that sauce and just sort of spoon it in little streaks and then we can garnish it with a little parsley it's got texture and creaminess it's Saucy and it's so tender you can cut it with a fork tender crunchy as it broils those edges get little extra crispy that's the perfect view I don't know I don't even know what to say it's moist it's not dry if you want to become an absolute Legend in your family make them this this is just the king of all parms do me a favor and please please make this recipe is going to be down in the description that's all that I have today I need to finish this I'll see you next time until then take care of yourself and go feed yourselfI don't even know what to say now today we're making the Undisputed King of the parms and that's the tomahawk ve parm a beautiful ve chop pounded thin and breaded and made just like a chicken parm and I got all the tricks and little secrets from a New York City Legend on how to make this perfectly and of course it starts with a pork chop but according to my friend Anthony Vito of amilios Bato in New York City first thing you got to do is tenderize it now this is just a meat tenderizer it's got all these sharp little needles inside that will poke real thin holes into it and sort of break the fibers down and make it a lot more tender first thing I want to do is just remove some of this fat and senu and then you can go through with this guy and it sort of pounds it out a little bit itself but it's also poking holes and tenderizing it according to Anthony this is the way that should be good now he says it's got to chill before we pound it let those muscles relax before and then it should pound out nice and easily whereas if you didn't it could break when you pound it out now the next thing I want to do while we let that meat relax is clean up the bone first thing I'm going to do is just remove all this meat and fat we don't need that for this we want to make this look really impressive and then you want to clean up the bones along the side and then what I want to do is sort of cut a little bit down towards the bottom of the bone to allow it to sort of like open up and we can pound it out beautifully so now we're just going to let this hang for a few minutes just so it relaxes and then it should be nice and easy to get really flat why rest it I don't know he says the muscles and the attendants need time to relax before pounding and it'll spread evenly that way and then he calls himself a scientist so we'll go with it it's rested now we can pound it so I'm going to take some plastic wrap and just place it right over going to shimmy it a little closer it does feel nice and tender so we got our Mallet and I'm just going to start to pound it close to the Bone first because as it smashes it's pushing outward so makes no sense to start outward and pound in now I've tried this both without tenderizing and with tenderizing and there's a noticeable difference and I'm just working the Mallet outward trying to spread out those meat fibers this is what it should look like super thin this is going to be perfect so I just want to hit it with some salt going to transfer it to a sheet tray another thing Anthony does is he makes makes a little egg batter rather than flour and egg he kind of combines the two so just got a little bit of flour in here I may add more some salt crack two eggs in there and just beat that together create like a little bit of a loose batter a little bit more flour and then just a little splash of milk all we're looking for is a runny but thick batter should run right off the Whisk we just going to hit with a little bit of flour and then just spoon that batter right on top just spread it out once that side's completely coated give it a flip a little more flour and then coat that side with some more of that batter then we're going to get a second Chi tray and hit it with our breadcrumbs try to get that excess batter off then straight into the breadcrumbs and you really want to make sure that you completely encase this ve in those breadcrumbs press down with your hand feel for any wet spots and make sure every inch is coated get out of town with that so I'm just going to let this hang out while we prep the mozzarella and I actually already have some of my summer sauce already made which if you don't know what that is I'll leave a link down to my video about it right now it's September the last few weeks making a batch of sauce little bits at a time so that I could just store them in my freezer and this is what I have here this is actually also with some olive oil garlic and basil so this is ready to go and then for the cheese mix I'm using some low moisture whole milk mozzarella along with some dried fresh mozzarella this is freshly made but I've dried it out just a little bit Anthony actually suggests using Buffalo mozzarella with the low moisture mozzarella and the way that I'm going to handle this cheese is I'm going to use this part of the Box grater and I'm just going to sort of slice off little hacks of the cheese kind of gives you this nice like kind of rough slice I just kind of like it same with the fresh Ms this is exactly what I'm looking for sort of like shards of this blend of cheeses and of course some parmesano regano then finally just a little bit fresh chopped parsley now as you can see this is a huge piece of meat and you may be asking Steve how you going to cook that thing well personally there's only one pan for the job and that's the 12in stainless clad frying pan from our favorite sponsor of all time maiden maiden designs professional quality products for the homecook and they offer the most comprehensive collection of pots pans serveware and everything else you might need to cook and serve food in a home kitchen the maiden stainless clad pans are crafted in Italy and is made from a premium five ply stainless steel material which allows for excellent heat retention even Heating and ease of heat control and the handles are designed to stay cool on the stove top and are ergonomic to help balance the pan and for me the handle is the most important thing when purchasing a pan it can't be too round and it can't be too sharp and maidens is perfect and it's this wide cooking area that's going to be perfect for cooking this huge piece of meat with sides shallow enough for the bone to hang over the edge but high enough to contain all that oil and fat in the pan so if you're keen on making yourself some vop parm you're going to need to get yourself one of these with my link down in the description there should be a nice little discount waiting for you there now let's fry off this vop pum first thing we want to do is get my tomato sauce in a small pot and get that hot then in our 12-in stainless steel pan I'm going to add about 3 to 4 tablespoons of olive oil and a large knob of butter and I want to get that butter browned once it's browned we can take our ve and just sort of slide it into the pan carefully then we're going to let that cook on one side and Brown use that little bone to sort of peek underneath and once you've got nice color we're going to go ahead and give that a flip and we're going to Brown that on the other side we don't need to go too dark it's going to get darker when we bake it I'm going to pour out the oil I'm going to clean out that pan then I'm going to go ahead and take some of our Hot Tomato Sauce add that straight into the pan then slide the ve back into the pan lay it over a little bit of sauce just like you would a pizza and then we're going to go on with a healthy sprinkle of the paragano regano and then we can start to take our cheese just like you would a pizza just sort of scatter it along the top I like to leave the edges a little bit exposed so they can get extra Crystal then we're going to take that whole thing and throw it under the broiler we're just going to cook it till that cheese gets nice and bubbly starts to develop those little spots of brown burnt cheese that everyone loves and once the cheese is nicely melted we can get it out of the pan as you can see those edges are nice and extra crispy while that cheese is nice and gooey it's the perfect combination then we can slide that onto a plate then I can take a little bit of that sauce and just sort of spoon it in little streaks and then we can garnish it with a little parsley it's got texture and creaminess it's Saucy and it's so tender you can cut it with a fork tender crunchy as it broils those edges get little extra crispy that's the perfect view I don't know I don't even know what to say it's moist it's not dry if you want to become an absolute Legend in your family make them this this is just the king of all parms do me a favor and please please make this recipe is going to be down in the description that's all that I have today I need to finish this I'll see you next time until then take care of yourself and go feed yourself\n"