RACH MAKES CLASSIC VEAL PARMIGIANA USING OLD-SCHOOL RED SAUCE
Breaded and fried veal cutlets topped with homemade red sauce and cheese that's broiled until it's melted and browned - it's hard to mess with the classic!
Provided by Rachael Ray
Number Of Ingredients 37
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 CHOP SALTIMBOCCA MILANESE STYLE
This is one of my most popular dishes at my restaurant GIADA in Las Vegas! The panko breadcrumbs are a lot drier than traditional bread crumbs, and create a crispier crust.
Provided by Giada De Laurentiis
Categories Main Course
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3-inch thick. Remove the plastic wrap and discard.
- Stuff one piece of the fontina cheese into the pocket of veal and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that it with 2 pieces of prosciutto. Turn the chop over and repeat on the other side.
- Place the flour, egg and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, and then into the panko packing the breadcrumbs on to the chop to help them stick.
- In a medium skillet, heat the olive oil over medium high heat. When the oil is hot, add the breaded chop and cook for about 2 minutes or until the breadcrumbs on the first side are golden brown. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and place in the preheated oven for about 8 to 10 minutes until cooked to 155°F. Allow the veal to rest for 5 minutes before serving.
- Serve topped with Parmesan shavings and fried sage along with a grilled lemon on the side if desired.
Nutrition Facts : ServingSize 2, Calories 984
VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with lemon wedges.
VEAL PARMIGIANA
A classic New York dish - tender escalopes layered up with tomato sauce and mozzarella, then baked in the oven to gratinate. Heaven.
Provided by Jamie Oliver
Categories Mains Jamie's America Beef Dinner Party American Pork Eggs
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Italian immigrants brought this dish to America, and since then veal parmigiana has become a classic New York dish, and rightly so. I love it when it's layered up like this, with the tomato sauce and cheese, then baked in the oven to gratinate. Feel free to swap veal for pork leg or even chicken that's been battered out. If you want to spike this with a bit of extra flavour you could also add a few capers or olives to the tomato sauce.
- Preheat your oven to 200ºC/400ºF/gas 6. Pick the leaves off the sprigs of basil and put them into a small bowl of water to keep them fresh. Finely chop the tender stalks. Put a pan on a medium heat and add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes. Prick the chilli a few times and add it to the pan. Allow everything to sizzle for a minute or so, then pour in the tinned tomatoes. Bring to the boil, then turn the heat down and simmer for 20 minutes. Season to taste with sea salt and black pepper.
- Meanwhile, prepare your escalopes. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you. Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third. Dip the escalopes, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the extra egg drip off, then lay the escalope in the breadcrumb mixture. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the escalope.
- Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your escalopes. If your pan isn't big enough, you may have to cook them in batches, adding a little extra oil if needed. Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain. Get yourself a snug-fitting, appropriately sized baking dish (approx. 30 x 20cm) and spread the tomato sauce in the dish. Lay your escalopes on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
- Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over. Perfect with a crunchy zingy salad, but in America they'd also serve it with things like spaghetti, rice or mashed potatoes, polenta or crusty bread.
Nutrition Facts : Calories 556 calories, Fat 18 g fat, SaturatedFat 8 g saturated fat, Protein 64.1 g protein, Carbohydrate 33.5 g carbohydrate, Sugar 6.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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 MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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
CHICKEN OR VEAL PARMIGIANA
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
- Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
- Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
VEAL PICCATA
Provided by Giada De Laurentiis
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle the veal with the salt and pepper.
- Dredge the veal lightly in the flour, shaking off the excess. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate. Repeat with the remaining veal. Cover loosely with foil while you make the sauce.
- To the same saute pan, add the broth, lemon juice, and capers. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Simmer for 2 minutes. Whisk the remaining 4 tablespoons of butter into the sauce. Return the veal to the pan just to heat through. Arrange the scaloppini on a platter, pour the sauce on top, and garnish with the parsley.
Nutrition Facts : ServingSize 4
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
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.
VEAL MILANESE
Make and share this Veal Milanese recipe from Food.com.
Provided by seahorse73
Categories Veal
Time 31m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper.
- Pour flour into another shallow dish.
- Mix together the bread crumbs, basil and thyme in a third shallow dish.
- Have ready one large plate.
- Season the veal with salt and pepper.
- Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess.
- Next, place the floured veal into the beaten eggs, coating completely.
- Place the veal into the bread crumb mixture and gently press crumbs into the veal.
- Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F.
- Have ready a baking sheet fitted with a rack.
- Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total.
- Place cooked veal on rack, season with salt and place in oven to keep warm.
- Continue with remaining veal.
- Serve with lemon wedges.
Nutrition Facts : Calories 1019.3, Fat 81.3, SaturatedFat 12.4, Cholesterol 241.9, Sodium 212.8, Carbohydrate 31.2, Fiber 1.4, Sugar 0.8, Protein 40.5
ULTIMATE VEAL PARMIGIANA
I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.
Provided by Kayne
Categories Veal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 544.8, Fat 35.2, SaturatedFat 10.2, Cholesterol 186.3, Sodium 664.2, Carbohydrate 22.5, Fiber 4.5, Sugar 10.5, Protein 36
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.
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 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.
More about "veal parmigiana recipe giada food"
VEAL PARMIGIANA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- Canned tomatoes need only to be chopped, but fresh ones should be peeled and deseeded. Cut a little cross on the ends and place in boiling water for one minute. Lift out and plunge into ice-cold water. Slip off the skins and remove the stalk ends and core. Cut the tomatoes in half and flick out the seeds.
- Roughly chop the tomatoes. Heat the oil in a saucepan with the onion, garlic, carrot, celery, bay leaves and salt. Partially cover and cook gently for 10 minutes until softened. Add the tomatoes, tomato paste (if using), sugar, two basil or sage leaves or a thyme sprig and pepper. Simmer with the lid askew for about 45 minutes. Stir from time to time and, if needed, add a dash of water. The sauce is ready when it thickens and the oil separates.
- Remove the bay leaves and thyme sprig and puree the sauce with a hand-held blender or food processor. Taste and adjust the seasoning. Chop the basil, sage or thyme and add to the sauce. You will need 1 1/2 cups of sauce for the veal parmigiana.
CHICKEN PARMESAN (OR VEAL PARMESAN) - GO GO GO GOURMET
From gogogogourmet.com
5/5 (1)Total Time 25 mins
- Pat veal dry with a paper towel; season with salt and pepper. Dip each piece into egg, then coat with panko.
- Heat oil in a skillet over medium heat. Add cutlets in a single layer to pan, browning each side for 2-3 minutes or until golden brown. Repeat until all are browned
- Preheat a broiler on high; position a rack 4" away. Arrange browned cutlets on a baking tray. Cover with sauce and cheese. Place under broiler until cheese has melted and browned, approximately 3 minutes.
VEAL PARMIGIANA - ITALIAN RECIPES
From goodhousekeeping.com
Cuisine American, ItalianTotal Time 55 minsServings 6Calories 367 per serving
VEAL PARMIGIANA | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine ItalianCategory Dinner,LunchServings 4Total Time 35 mins
- In a medium saucepan, combine tomatoes, tomato paste, basil and oregano. Bring mixture to a boil, reduce heat and simmer 10 minutes.
- Meanwhile, season both sides of veal with salt and pepper. Place flour in a shallow dish, add veal and turn to coat both sides. Dip flour-coated veal into milk and then into bread crumbs and turn to coat both sides.
- Transfer veal to prepared baking sheet and lightly coat with cooking spray; bake for 5 minutes. Top each chop with 1/3 cup of tomato sauce; then top each with 2 tablespoons of mozzarella cheese and 3/4 teaspoon of parmesan cheese. Bake until cheese is golden and bubbly, about 10 minutes more. Serve veal with extra sauce on the side. Yields 1 chop and about 1/4 cup of sauce per serving.
VEAL PARMESAN: COMFORT FOOD FOR BLACK FOREST FIRE VICTIMS
From savoringtoday.com
Ratings 1Category Main DishCuisine ItalianTotal Time 30 mins
- Heat oven to a warm setting -- between 170°-200°. Prepare a large pot with water for pasta and bring to a boil. Angel hair pasta will only take 2 minutes to cook, so it's ideal to start cooking while frying the veal cutlets. The Marinara Sauce should already be done and kept warm.
- Place each veal cutlet inside of a zip-type baggie and pound veal using the smooth side of a meat mallet, flipping cutlet over and pounding on both sides to 1/8" thickness. Season cutlets with a little salt and pepper on both sides.
- In a wide, shallow bowl combine bread crumbs, Parmesan, parsley, garlic powder, salt and black pepper. In another shallow bowl, mix egg and milk with a fork to blend.
- Heat 2-3 tablespoons of oil in a large skillet over medium heat. Prepare veal for the skillet by dipping each cutlet first into the egg and then gently pressing it into the breadcrumb mixture. Cook the cutlets in the oil until golden brown on both sides, about 2 minutes per side. Add more oil as needed to keep it lightly bubbly around the veal.
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