We were talking about Italian food all weekend long, so when I was in the grocery today; I thought I would try my hand at some veal parmesan. We love chicken parmesan and have cooked that several times, but I don't think I've ever used veal at home. It turned out pretty delicious and a nice change since we eat chicken a lot around here.
Don't be intimidated if it looks like a lot of steps. It's really simple. I was able to prep the veal ahead of time and then throw it in a frying pan and then into the oven when we were ready to eat.
Veal Parmesan
Ingredients
1 1/2 cups dry, unseasoned bread crumbs (I used panko)
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops (scallopine)
1/3 cup olive oil
1 1/2 cups tomato sauce (I love Mario Batali Tomato Basil)
8 slices mozzarella cheese
Directions
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 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.
Serve over angel hair pasta
This doesn't look too difficult to make and it sounds delicious!
ReplyDeleteWe LOVE veal parm but have never attempted to make at home, I think that's going to change now, thanks!
ReplyDeleteThat looks so great! We are more chicken or eggplant parm fans but the great thing about that recipe is how you can inter-change!
ReplyDeleteThis sounds delicious! Yum!
ReplyDeleteI have never cooked veal but holy cow this looks delicious! YUM!
ReplyDeleteDelicious - chicken or veal parm is one of both our favorite meals yet we've never made it at home - that needs to change!
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