Who knew a Louisiana boy could cook up some Italian? My Veal Alla Vodka combines the best of both worlds: a golden, breaded veal chop topped with melty mozzarella and Parmigiano Reggiano, all smothered in a creamy vodka marinara sauce with a hint of Creole spice. Perfect for when you want a little taste of Italy with a Louisiana kick!
Ingredients
- Olive oil
- 3 cloves garlic, thinly sliced
- Red pepper flakes, to taste
- 1 oz. vodka
- 2 cups marinara sauce
- Lil’ Bit Better Creole Seasoning
- Low & Slow Simmer Seasoning
- 1/4 cup heavy cream
- A few fresh basil leaves
- 1 bone-in veal chop
- 1/2 cup flour
- 2 eggs
- 1 tbsp water
- 1/2 cup Italian breadcrumbs
- 4 oz. fresh mozzarella, sliced
- Fresh Parmigiano Reggiano cheese, grated, to taste
- Pasta of choice, cooked per package directions
Directions
- Sauté garlic and pepper flakes in olive oil until garlic turns fragrant, add vodka and allow the alcohol to cook off. Add marinara and season to taste with Lil’ Bit Better Creole and Low & Slow Simmer Seasonings. Simmer until heated through, then stir in heavy cream and fresh basil leaves; remove from heat.
- Pound out veal chop. Season with Lil’ Bit Better Creole Seasoning.
- Add flour to shallow dish. Season with Lil’ Bit Better Creole and Low & Slow Simmer Seasonings, mix well. Dredge veal into flour mixture, pressing to adhere.
- To a second shallow dish, add eggs and water, season with Lil’ Bit Better Creole Seasoning and mix well.
- To third shallow dish add breadcrumbs, season with Lil’ Bit Better Creole Seasoning and mix well.
- Add floured veal chop to egg mixture then into breadcrumb mixture, ensuring even coating with each step.
- Pan fry in olive oil until deep golden brown on both sides. Place on cookie sheet.
- Add sauce to top of veal chop then layer of sliced mozzarella followed by some freshly grated parmesan cheese. Broil until cheese nice and melty.
- Add desired amount of cooked pasta to pan with sauce and toss.
- Plate your pasta alongside veal, garnish with more parmesan and fresh basil.
