VEAL PARMIGIANA
Steps:
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
- Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
- Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
LIGHTER VEAL PARMESAN AND SPAGHETTI RECIPE
Steps:
- Heat the oven to 350 F/180 C/Gas 4.
- Heat the olive oil in a heavy skillet over medium heat. When the oil is hot, add the veal. Cook the veal for about 4 to 6 minutes, turning to brown both sides. Remove the veal and set aside.
- Add the onion and green bell pepper to the skillet and cook until tender. Stir in the wine, tomatoes, tomato sauce, tomato paste, parsley, and oregano; blend well. Add the veal back to the pan and bring to a simmer. Reduce the heat to low, cover the pan, and simmer for 30 minutes, stirring occasionally. Add the Parmesan cheese and stir to blend.
- Meanwhile, cook the spaghetti in boiling salted water following the package directions; drain thoroughly.
- Mix about half of the sauce into the hot drained spaghetti. Put the spaghetti into a baking pan (approximately 13 x 9 x 2 inches). Top the spaghetti with veal cutlets and the remaining sauce. Top with the cheese slices or an equal amount of shredded mozzarella cheese.
- Bake in the preheated oven for about 10 to 15 minutes, until cheese is melted.
- Serve the dish with a tossed green salad and garlic bread, and pass the Parmesan.
Nutrition Facts : Calories 918 kcal, Carbohydrate 95 g, Cholesterol 200 mg, Fiber 10 g, Protein 51 g, SaturatedFat 12 g, Sodium 1549 mg, Sugar 18 g, Fat 36 g, ServingSize 6 veal cutlets (4 servings), UnsaturatedFat 0 g
VEAL PARMESAN
An easy to make, delicious Italian dish. Serve with spaghetti and garlic bread. Chicken can be used instead of veal.
Provided by Anita Hoffman
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Combine bread crumbs and the 1/4 cup of grated Parmesan cheese.
- 2. Dip cutlets into egg mixture which has been beaten with the salt and pepper, then into bread crumbs.
- 3. Place meat on a rack to dry for 20 minutes.
- 4. Heat olive oil in a large skillet. Brown cutlets 2 minutes on both sides, in hot oil over medium heat or until golden brown. Drain on paper towels.
- 5. Place cutlets in a 3 quart baking dish. Pour sauce over cutlets and sprinkle with Parmesan cheese. Cover, use foil, and bake in 350 degree oven for 30 minutes or until tender.
- 6. Remove cover and top with Mozzarella cheese. Bake until cheese melts, about 10 minutes.
LINDA'S SPAGHETTI WITH VEAL PARMESAN
I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.
Provided by Lindas Busy Kitchen
Categories Veal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
- Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
- Beat the egg whites in a bowl.
- Dip veal fillets first in the egg whites, then in the bread crumb mix.
- Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
- Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
- In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
- Place the fillets on the sauce mixture. Cover with cheese.
- Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
- Add about 1 cups of sauce into drained spaghetti. Mix in well.
- Serve spaghetti onto plates.
- Add more spaghetti sauce on top.
- Place fillets onto plate.
- Note:.
- You can sprinkle Parmesano Reggiano cheese on top of each serving.
Nutrition Facts : Calories 2616, Fat 133.4, SaturatedFat 20.9, Cholesterol 22.1, Sodium 3417.7, Carbohydrate 291.4, Fiber 13.8, Sugar 44.6, Protein 61.3
RESTAURANT-STYLE VEAL PARMESAN
In my early years of cooking my favorite Italian-American dish was veal parm. Learn how to make this classic restaurant-style dish in your home.
Provided by Chef Dennis Littley
Categories Entree
Time 40m
Number Of Ingredients 9
Steps:
- Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.
- Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
- Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.
- Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.
- Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).
- On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
- Add the sliced prosciutto on top of the breaded veal cutlet. Top with marinara sauce then grated Romano cheese.
- Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley
- Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.
- Serve with your favorite pasta and enjoy!
Nutrition Facts : Calories 1030 kcal, Carbohydrate 97 g, Protein 65 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 588 mg, Sodium 2100 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 20 g, ServingSize 1 serving
VEAL MARSALA WITH SPAGHETTI
Steps:
- Cook the pasta according to the package directions.
- Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.
VEAL PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO
Piccata is a classic Milanese veal preparation, where the veal is quickly sauteed and served with a pan sauce made of stock, lemon juice, capers, and parsley. We've added wine to our sauce, which gives the dish extra zest. If you can't find veal in your area, use thinly pounded boneless, skinless chicken breasts instead. For this preparation, thin veal cutlets are pounded to 1/4-inch thickness for a quick cooking time that preserves the meat's natural tenderness and flavor.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook, stirring to separate the strands of pasta, until just al dente, about 4 minutes. Drain in a colander and return to the pot. Add 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 2 tablespoons of the parsley, the basil, and the cheese and toss to coat. Cover to keep warm.
- Meanwhile, combine the flour with 1 teaspoon of the salt and 1 teaspoon of the black pepper in a shallow bowl.
- Lightly season both sides of each medallion with 1/8 teaspoon of the remaining salt and a pinch of the remaining pepper. One at a time, dredge the medallions in the seasoned flour, shaking to remove any excess.
- Heat the remaining 2 tablespoons of oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the medallions in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside.
- Add the wine to the juices remaining in the pan and bring to a boil, stirring to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes. Stir in the remaining 2 tablespoons butter and 1 tablespoon of the parsley. When the butter is melted, return all of the veal medallions to the pan and cook until heated through, about 1 minute.
- To serve, divide the pasta among 4 large plates and arrange 2 veal medallions on each plate. Spoon the sauce over the veal and garnish each serving with 1/4 teaspoon of the remaining parsley. Serve immediately.
VEAL PARMESAN
This is one of my favorite recipes. When you go to the store, don't purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2" thick, and to tenderize them for you. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Veal
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- DIRECTIONS FOR MARINARA SAUCE:.
- Empty crushed tomatoes, tomato paste and olive oil into pot.
- Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
- Slice shallot and dump into pot.
- Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
- Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- Remove from heat and give it one last stir.
- DIRECTIONS FOR VEAL:.
- Preheat oven to 350 degrees F.
- Mix the beaten eggs in a bowl.
- Pour flour into a large plate and also the bread crumbs into another large plate.
- Pat the veal cutlets dry with paper towel.
- Dip the veal cutlets into the flour, covering both sides, then into the egg batter, covering both sides, and then dip into the bread crumbs, again making sure to cover both sides.
- Place the veal cutlets into large skillet with olive oil. MAKE SURE THE SKILLET AND OIL IS EXTREMELY HOT before you place the veal cutlets into the skillet. Sprinkle pepper to taste. Brown until golden brown on both sides.
- Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
- Place half of the Marinara sauce into baking dish.
- Place the veal cutlets into the baking dish over the sauce.
- Cover the veal cutlets with the remaining half of sauce, and then cover with both cheeses.
- Place into preheated 350 degree oven until the cheese melts and bubbles (about 10 to 15 minutes). Remove from oven and serve.
- NOTE: If you want to also serve Spaghetti as a side dish, double the ingredients for the Marinara sauce and reserve half of the sauce for the top of the spaghetti.
Nutrition Facts : Calories 2301.9, Fat 114.5, SaturatedFat 47.8, Cholesterol 378.6, Sodium 9138.5, Carbohydrate 233, Fiber 24.2, Sugar 97.5, Protein 98.5
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