Veal Hamburger Parmiciano

Name: Veal Hamburger Parmiciano
Yield: serves 4
Ingredients: 3 cups marinara sauce (page 108); 1 pound ground veal; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 2 tablespoons chopped fresh Italian parsley; 1/2 teaspoon kosher salt; All-purpose flour, for dredging; 1 cup dry bread crumbs; 2 large eggs; Vegetable oil, for frying; 4 oblong Italian rolls, about 3 to 4 inches long, split open; 8 large fresh basil leaves; 8 ounces low-moisture mozzarella, thinly sliced

December 14, 2011

This is a unique rendition (and spelling) of veal parmigiana that I had in Rigazzi’s, one of the oldest restaurants on The Hill in St. Louis. It exemplifies the frugality and the ingenuity of those early immigrants. Instead of expensive veal cutlets, they ground lesser, tougher cuts of veal, then shaped them and treated them like a veal cutlet; the result was delicious and tender! At Rigazzi’s, it was the special of the day when we visited.

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