Veal Parmesan (with Rhino Spice & Pounded Veal Chops)

A bold, crispy take on a classic — with Rhino Spice and rich, juicy chops. Easy to swap with veal cutlets or chicken too!

🧾 Ingredients (Serves 4)

For the Meat:

4 veal chops, pounded to 1/4-inch thick (bone-in or boneless)

1–2 tsp Rhino Spice Original, to taste (replaces salt & pepper)

1 cup all-purpose flour

2 large eggs, beaten

1 cup Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup olive oil (for frying)

2 Tbs butter (optional, for added richness)

For Assembly:

1 ½ cups marinara sauce (homemade or store-bought)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese (extra)

Fresh basil leaves (optional, for garnish)

🔥 Instructions

Prepare the Chops: Place veal chops between sheets of plastic wrap and pound to 1/4-inch thickness. Pat dry and season both sides with Rhino Spice Original.

Set Up Breading Station: Plate 1: all-purpose flour; Plate 2: beaten eggs; Plate 3: Italian breadcrumbs mixed with 1/2 cup Parmesan.

Bread the Chops: Dredge in flour, dip in egg, then coat in breadcrumb mixture. Press firmly for even adhesion.

Fry the Chops: Heat olive oil in a skillet over medium-high heat. Add butter if using. Fry chops 2–3 minutes per side, until golden brown and cooked through. Drain on paper towels.

Assemble and Bake: Preheat oven to 375°F (190°C). Spread a little marinara sauce in a baking dish. Lay fried chops in a single layer, then spoon sauce over top (lightly). Sprinkle with mozzarella and extra Parmesan.

Finish in the Oven: Bake uncovered 15–20 minutes or until cheese is bubbling. Broil briefly to brown the top if desired.

Serve: Garnish with basil and serve hot with pasta, salad, or crusty bread.

🔄 Substitutions

Veal cutlets: A leaner, thinner option — no pounding needed.

Chicken breasts: Pound to 1/4-inch thick for a classic Chicken Parm.

Turkey cutlets: Less common, but delicious and slightly leaner.

💡 Tips

Let breaded chops rest 10 min before frying to help the coating stay on.

Use whole-milk mozzarella for the best melt and richness.

If making ahead, reheat covered in a 325°F oven until warmed through.