Name: Veal Parmigiana
Yield: 100 servings
Cuisine: Italian
Ingredients: Veal cutlets (Thaw according to USPH regulations; tenderize and trim (use trimmings for stroganoff)); Thyme (For seasoning); Salt (For seasoning); Pepper (For seasoning); 4 lb Flour (H & R brand); 8 lb Eggs (Whole); 8 lb Panko bread crumbs (Japanese style); Butter (Clarified); Vegetable oil (Mixed with clarified butter); Shredded mozzarella cheese (Combined with parmesan); Parmesan cheese (Combined with mozzarella); Chopped parsley (For cheese mixture); 1 oz Tomato sauce (Per cutlet); 0.5 oz Shredded cheese (Per cutlet); 2 EA Italian Parsley (For garnish); 8 Floz Basil oil (For drizzling)

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Veal Parmigiana — Formulation & Method | CuliNect