Move Over, Veal. Wagyu Beef Parmesan Is Here!

Our Wagyu beef cutlets, our tallow, our homemade marinara, our own pasta, and our homegrown basil. Dinner straight from the farm.

Our farm friends have told us they love the recipes we’ve been sharing. So we’ll share a new Wagyu recipe at least once a month. The other weeks, we’ll be bringing you updates and stories from the farm, answers to the questions you ask us most, and a few things we think every family who buys wagyu beef should know.

And this month’s recipe is a good one.

Veal Parmesan has been an Italian-American favorite for generations. Thin cutlets, breaded and fried until golden, then smothered in marinara and melted cheese.

We made Wagyu Beef Parmesan instead.

Our Wagyu tenderized cutlets are already thin and tender, so there’s no pounding with a meat mallet. They go straight from the package to the breading. We fried them in our own Wagyu beef tallow, topped them with our home-canned marinara, and served them over our own homemade pasta. And the flavor? Tim and I both agreed. It was delicious!

It takes about 45 minutes from start to finish, and most of that is time in the oven while you set the table.

Ingredients

1.5 lbs Weise Farms Wagyu tenderized cutlets

1 large egg, beaten

½ cup all-purpose flour

½ cup Italian seasoned breadcrumbs

⅓ cup grated Parmesan cheese

4 slices mozzarella cheese

8 oz marinara sauce (homemade or your favorite jar)

½ cup chopped onion

2 tbsp Wagyu beef tallow

½ tsp salt

¼ tsp black pepper

¼ tsp Italian seasoning

Fresh basil, sliced thin, for topping

Angel hair pasta, for serving (we used our homemade pasta)

Alfredo sauce, for the pasta (homemade or your favorite jar)

Instructions

1. Bread the cutlets. Mix the breadcrumbs with ⅓ cup of the Parmesan. Dredge each cutlet lightly in flour, dip it in the beaten egg, then press it into the breadcrumb mixture until it’s well coated.

2. Brown the cutlets. Melt the tallow in a large skillet over medium-high heat. Fry the cutlets for 2 to 3 minutes per side, until golden brown. Move them to an 8-inch baking dish.

3. Warm the sauce. Pour off most of the tallow. In the same skillet, sauté the onion with the salt, pepper, and Italian seasoning until soft. Stir in the marinara and heat until warm.

4. Assemble and bake. Preheat the oven to 375°F. Pour the warm sauce over the top, and lay a slice of of mozzarella on each cutlet, sprinkle with a little more Parmesan. Bake for 30 minutes, until the cheese is bubbling and melted.

5. Serve. Toss the cooked angel hair pasta in warm Alfredo sauce. Plate each cutlet over a bed of the pasta and top with fresh basil and a little more Parmesan.

Tips from our kitchen

Don’t overcook the cutlets in the skillet. You’re only browning the crust, since they’ll finish cooking in the oven.

Have leftovers? Tuck a cutlet and some extra cheese into a crusty roll the next day for a Wagyu Parmesan sandwich.

Our packages are usually a half-pound each, and are on sale for $8 per package. 1-1/2 pounds can be 2-3 packages. sold by weight at $16 per pound or $24 for 1-1/2 pounds. Adjust your recipe to fit your needs.

1/2 pound of Wagyu Beef Cutlets for Chicken Fried Steak

$10.00$8.00

Buy Now

Wagyu Beef Tallow

$15.00

Buy Now

Tim and I stopped using seed oils a long time ago. And we render tallow to use instead. We sell it for $15 per quart. But if you'd like to render your own tallow, we'll share our recipe. Just let us know. We sell Wagyu suet fat for $5 per bag.

If you try any of our recipes, please send a picture to us and tell us how your family liked it. Our cutlets are ready when you are. We hope you enjoy them!