VEAL PARMIGIANA
From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious.
Provided by Sweetiebarbara
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 406.9, Fat 24.6, SaturatedFat 10.2, Cholesterol 131.7, Sodium 931.6, Carbohydrate 15.6, Fiber 2.2, Sugar 5.9, Protein 30.6
VEAL PARMESAN
A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Veal cutlets are the standard.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 70 grams, Carbohydrate 39 grams, Fat 99 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 23 grams, Sodium 1661 milligrams, Sugar 9 grams, TransFat 0 grams
VEAL PARMIGIANA
Americans' love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 445, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg
VEAL PARMIGIANA
This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this.
Provided by MizzNezz
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
VEAL PARMESAN
Made this for dinner for my Wife and Mother and they love it
Provided by Chef Charles Smith
Categories Other Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Cook pasta.
- 3. In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into flour, than egg water mixture, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels.
- 4. Place on sheet pan. Top with marinara sauces and Mozzarella Cheese. Place in oven till cheese is melted.
- 5. Place pasta on plate and top with marinara. Place veal on top.
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
VEAL PARMESAN
Make and share this Veal Parmesan recipe from Food.com.
Provided by Lali8752
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cover work surface with plastic wrap.
- Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet.
- Cover with another piece of plastic.
- pound the cutlets to 1/8-inch thickness.
- Lightly season on both sides with salt& pepper.
- Place flour in a shallow bowl.
- Place the breadcrumbs in another shallow bowl.
- Beat the eggs and milk together in a shallow bowl.
- Dredge the flattened veal chops in flour and shake off excess.
- Dip in the egg wash, and then coat both sides with the breadcrumbs.
- Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat.
- Saute the veal until golden on both sides, about 2 minutes per side.
- Remove from the skillet and place on a plate.
- Add the bacon to the pan and fry in the remaining fat.
- Remove from the pan.
- Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes.
- Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes.
- Bring the sauce to a boil.
- Reduce heat to medium and add the cooked bacon.
- Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
- Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one.
- Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.
- Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes .
- Serve immediately, 2 cutlets person, with noodles.
Nutrition Facts : Calories 693.2, Fat 35.9, SaturatedFat 15, Cholesterol 115, Sodium 718.1, Carbohydrate 63.1, Fiber 6.2, Sugar 11.7, Protein 26
CLASSIC VEAL PARMESAN
This classic Veal Parmesan recipe combines crispy breaded veal with tomato sauce, Parmesan cheese, and melty mozzarella cheese for an incredible Italian meal.
Provided by NeighborFood LLC
Categories Beef
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 735 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 61.9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1158 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat
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.
VEAL PARMESAN
Steps:
- Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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
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
SKILLET VEAL PARMESAN
Make and share this Skillet Veal Parmesan recipe from Food.com.
Provided by Myrna 2
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, 2 teaspoons Italian seasoning, and pepper.
- Coat cutlets.
- Heat 2 teaspoons oil in non-stick skillet over medium high heat.
- Cook veal about 2 minutes.
- Remove from skillet, add remaining oil, onion and garlic.
- Cook over low heat til onion is crisp.
- Stir in sauce, and 2 teaspoons Italian seasoning.
- Cover and simmer 15- 18 minutes.
- Sprinkle with Mozzarella cheese.
- Cover and simmer until cheese is melted.
- Serve with Spaghetti and sprinkle with Parmesan.
Nutrition Facts : Calories 161.1, Fat 6.9, SaturatedFat 2.4, Cholesterol 11.1, Sodium 652.3, Carbohydrate 20.1, Fiber 2.3, Sugar 5.3, Protein 6.4
VEAL PARMESAN
Breaded veal cutlets are browned, baked under slices of mozzarella cheese, then served with an herb-infused tomato sauce in this elegant, classic preparation.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.
- Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.
- Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. Sprinkle with mozzarella.
- Bake in preheated 350 degrees F oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 24.3 g, Cholesterol 131.1 mg, Fat 25 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 8.1 g, Sodium 784.1 mg, Sugar 1.8 g
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- Sprinkle veal chops on both sides with lemon juice and rub with the salt and black pepper. Brush with 2 tablespoons melted butter and sprinkle with all-purpose flour. Sprinkle meat liberally with parmesan cheese. Allow standing for a few minutes then turn the chops over and coat the second side in the same way.
- Remove marinated veal chops from refrigerator. Saute quickly in a heavy skillet in the remaining butter until browned on both sides.
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- Spinach with Garlic and Lemon. Spinach is another great pairing for chicken. If you’re looking for something light, this is the recipe for you. Of course, if you’re serving veal Parmesan, then it goes without saying that you should opt for homemade noodles rather than buying them in a box.
- Classic Baked Potatoes. Baked potatoes are one of the most impressive side dishes ever. They take a little bit of time to prepare, but that’s mostly hands-off: pop them in the oven and wait for the magic to happen.
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- Creamy Garlic Parmesan Mushrooms. These mushrooms are a real treat. They’re creamy, cheesy, and salty — everything you could want in a side dish. Plus, they only require six ingredients and about 15 minutes of cook time.
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- Homemade Fettuccini Alfredo. Of course, if you want to get fancy with your side dishes, then homemade pasta is always a good choice. It takes a bit of skill, but the effort is 100% worth it in the end.
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