Veal Schnitzel Parmigiana Food

VEAL PARMIGIANA

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.

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

Steps:

• In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
• Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
• To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
• Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

VEAL SCHNITZEL

Steps:

• Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.
• Heat a large skillet over moderate heat.
• Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.
• Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
• When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.

VEAL SCHNITZEL PARMIGIANA

Steps:

• Shallow fry the veal schnitzels on the stove.
• Use medium heat for about 3-5 minutes on each side or until they look nicely cooked.
• Remove from heat and spread pasta sauce over the top of the schnitzels.
• (make sure the sauce is spread evenly and not too thin or thick) Sprinkle the grated cheese over the pasta sauce and place in a microwave for 1 minute so that the cheese is nicely melted.
• Serve with a nice green salad and a bread roll.

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 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 SCHNITZEL WITH HERB AND CHEESE CRUST

Steps:

• Preheat the oven to 200°C.
• Prepare a baking tray by lining with foil and spraying lightly with olive oil spray.
• You could simply brush a small amount of oil on.
• Put the flour in a zip loc baggy.
• Season the flour.
• Combine the cheese, crumbs, and parsley in one bowl.
• Have the beaten egg in another.
• Coat the veal with flour, by tossing around in the closed bag.
• Shake off excess flour.
• Now dredge in the egg and finally in the crumbing.
• Place on the foil lined tray.
• Spray top of schnitzel with spray or drizzle very lightly with olive oil spray.
• Bake for 10 minutes.

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.

WIENER SCHNITZEL

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

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.