Veal Parmigiana Food

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:

• 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.

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.

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 PICCATA WITH ANGEL HAIR AND PARMIGIANA-REGGIANO

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 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:

• 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.