A Festive Dish Perfect For Sharing

With just a few days left until Christmas, many people are putting the final touches on their dinner menu. 

For Chef Victor Barry, owner of internationally celebrated Piano Piano, the holidays are a time to think outside the box and explore alternatives to the traditional turkey dinner. 

“The Veal Parm is fun and celebratory, and perfect for a special occasion,” he says, adding it’s perfect for groups of any size. This is especially helpful with many holiday goers whose guest list is constantly changing. 

“It’s perfect for sharing – whether it’s you and a date or a group of 4, which makes it the perfect addition to a holiday spread,” he says. “And most importantly, it’s f*#king delicious!!”

Piano Piano's Bone-In Veal Parmesan

• 1 pc 8 to 10 oz veal chop – bone in, Frenched, flattened

• 500 g flour

• 5 eggs

• 500g panko bread crumbs

• 250ml canola oil

• 250ml+150ml tomato sauce

• 4 pieces sliced spicy sopressata

• 1 piece fior di latte

• 50 g shredded mozzarella

• 4 picked leaves of basil

• 25g + 25g grated grana padano

• 30 ml of olive oil

• 1 picked sprig of rosemary

• 15 g dried oregano 

How To Make It

Preheat oven to 425F.

Crack the eggs into a bowl and whisk to until they are well combined.

Season the veal chop on both sides with salt and pepper.

Create a breading station by placing the flour and panko on separate trays orlarge plates.

Dip the veal chop in the flour and coat evenly, shake off any excess flour. Dip the veal chop in the egg and drain any excess egg mixture. Dip the veal chop in the panko and coat evenly, reserve on a baking tray.

Heat the canola oil in a large pan big enough to hold the veal chop.

Shallow fry the veal chop on both sides for 3 minutes or until golden brown.

After frying, place the veal chop on a baking tray and season with salt.

Cover the veal chop with 150ml of the tomato sauce and spread out the basil leaves on top. Cover the veal chop with the sliced sopressata. Place the fior di latte on top, followed by the mozzarella and 25g of the Grana Padano.

Cook the veal chop in the oven for 10 minutes.

To plate, spoon 125ml tomato sauce on a plate, place veal chop. Top with olive oil, grana Padano, rosemary and oregano.

Check out other great recipes in our holiday series.

Flavours and Fragrance For The HolidaysA New Twist On A Holiday Favourite