Veal Parmigiana Recipes

RACH MAKES CLASSIC VEAL PARMIGIANA USING OLD-SCHOOL RED SAUCE

Steps:

• For the sauce, heat a Dutch oven or saucepot over medium heat and add EVOO, 3 turns of the pan
• Add onion, garlic, salt, pepper, bay, oregano, thyme, and sugar or honey and soften 5 minutes, then add stock and reduce by half, add tomatoes and cook down 20 to 30 minutes, stirring occasionally
• For the cutlets, preheat broiler to high with rack in second rung from top of oven
• Arrange 3 shallow dishes: flour seasoned with salt, eggs, and breadcrumbs with ½ cup of the parm and the sage
• Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high
• Season veal with salt and white pepper or finely ground black pepper
• Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side
• Place cutlets on a sheet tray and top with sauce, provolone and remaining parm
• Broil until cheese is brown and bubbly and top with basil or parsley

VEAL PARMIGIANA

Steps:

• Mix breadcrumbs with 1/3 cup parmasan.
• Dip veal in egg, then breadcrumbs.
• Brown in hot oil.
• Place in 8in baking dish.
• Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
• Top veal with mozzarella.
• Pour tomato mix over all.
• Sprinkle with 3 T parmesan.
• Bake at 375* for 30 minutes, or until bubbly.

CLASSIC VEAL PARMESAN

Steps:

• If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.
• Season the veal with Kosher salt and pepper on both side.
• Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.
• In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.
• Pick up one veal scallopini and dip it in the flour, coating it on both sides. Dip in the egg, then press into the breadcrumbs, making sure they're evenly distributed. Transfer to a plate and repeat with remaining veal.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until browned and crispy. Transfer to a greased baking dish. Repeat with any remaining cutlets.
• Top each cutlet with the remaining Parmesan. Spoon the spaghetti sauce over top, followed by a slice of mozzarella cheese. Bake for 15 minutes.
• Serve the Veal Parmesan with a side of pasta or your favorite vegetable.

VEAL PARMIGIANA

Steps:

• Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
• Stir in tomato sauce, water, oregano, pepper, and parsley.
• Cover and simmer 10 minutes.
• Combine 1/2 cup parmesan cheesewith bread crumbs.
• Dip veal into egg, then into cheese crumb mixture.
• Heat remaining olive oil in skillet and saute veal until golden, turning only once.
• Pour 1/2 the tomato sauce into baking dish.
• Place veal and mozzarella cheese in alternating layers in dish.
• Pour remaining sauce over veal and cheese.
• Sprinkle with 2 tablespoons parmesan cheese.
• Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
• Serve with capellini, crusty bread, and a salad.

VEAL PARMIGIANA

Steps:

• Heat oven to 350°F.
• Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
• Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
• Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
• Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

ULTIMATE VEAL PARMIGIANA

Steps:

• Preheat oven 400 degrees.
• Tenderize veal to 1/4" thickness.
• Spry large casserole with non stick spray.
• Heat 2 tablespoons of oil in a large skillet, over medium high heat.
• Add onion and garlic, cook until tender, approximately 5 minutes.
• Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
• Simmer for about 20 minutes, stirring often.
• Look for and carefully remove bay leaf.
• Dip veal cutlets into egg and coat with breadcrumbs.
• Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
• Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
• Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
• Before serving, sprinkle with balance of parmesan.