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
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
LINDA'S SPAGHETTI WITH VEAL PARMESAN
I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.
Provided by Lindas Busy Kitchen
Categories Veal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
- Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
- Beat the egg whites in a bowl.
- Dip veal fillets first in the egg whites, then in the bread crumb mix.
- Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
- Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
- In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
- Place the fillets on the sauce mixture. Cover with cheese.
- Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
- Add about 1 cups of sauce into drained spaghetti. Mix in well.
- Serve spaghetti onto plates.
- Add more spaghetti sauce on top.
- Place fillets onto plate.
- Note:.
- You can sprinkle Parmesano Reggiano cheese on top of each serving.
Nutrition Facts : Calories 2616, Fat 133.4, SaturatedFat 20.9, Cholesterol 22.1, Sodium 3417.7, Carbohydrate 291.4, Fiber 13.8, Sugar 44.6, Protein 61.3
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
SPAGHETTI WITH VEAL BOLOGNESE SAUCE
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
- Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
- Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
- Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
- Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 486 g
More about "veal parm with spaghetti recipes"
LIGHTER VEAL PARMESAN AND SPAGHETTI RECIPE - THE …
From thespruceeats.com
4.6/5 (16)Total Time 1 hr 10 minsCategory Entree, Dinner, PastaCalories 918 per serving
RACHAEL'S VEAL PARMIGIANA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CLASSIC VEAL PARMESAN {VEAL PARMIGIANA} - NEIGHBORFOOD
From neighborfoodblog.com
PASTA WITH VEAL IN LEMON SAUCE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
CLASSIC VEAL PARMESAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL PARMIGIANA | JAMIE OLIVER
From jamieoliver.com
VEAL PARMESAN WITH PASTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
VEAL PARM WITH SPAGHETTI RECIPE - EASY RECIPES
From recipegoulash.cc
MAMMA LEONE'S-STYLE VEAL PARMIGIANA | RACHAEL RAY
From rachaelrayshow.com
10 BEST ITALIAN PASTA VEAL RECIPES | YUMMLY
From yummly.com
CLASSIC VEAL PARMESAN | EMERILS.COM
From emerils.com
VEAL PARM WITH SPAGHETTI | RECIPE | FOOD NETWORK RECIPES, VEAL, …
From pinterest.ca
CRAVE'S RECIPE: YUMMY VEAL PARMESAN & SPAGHETTI WITH RED SAUCE
From cairowestmag.com
VEAL PARMESAN WITH PASTA | FOOD SERVICES
VEAL PARMESAN RECIPE | MICHELE ROMANO RECIPES
From micheleromanorecipes.com
TASTETORONTO | SPAGHETTI WITH VEAL AND PORK RAGU
From tastetoronto.com
RECIPE FOR VEAL PARMESAN WITH SPAGHETTI | DEPORECIPE.CO
From deporecipe.co
WHAT TO SERVE WITH VEAL PARMESAN? 8 BEST SIDE DISHES
From eatdelights.com
QUESTION: WHAT SIDE DISHES GO WITH VEAL PARMESAN?
From nachomamasgrilledcheese.com
VEAL PARMESAN (PARMIGIANA) RECIPE - PASTA.COM
From pasta.com
HOW MUCH CALORIES FOR VEAL PARMESAN? - VERYMEATY
From verymeaty.com
VEAL PARMESAN - FOOD RECIPES
From recipes.studio
VEAL PARM RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
7 BEST VEAL PARMESAN RECIPES - PASTA.COM
From pasta.com
RECIPE FOR VEAL PARMESAN WITH SPAGHETTI RECIPES
From stevehacks.com
VEAL PARMESAN - OR WHATEVER YOU DO
From orwhateveryoudo.com
RESTAURANT STYLE VEAL PARM RECIPE - CHEF DENNIS
From askchefdennis.com
HOW MUCH PROTEIN IN VEAL PARM? - VERYMEATY
From verymeaty.com
VEAL PARM RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ITALIAN VEAL PARMESAN RECIPE - THE BALD CHEF
From baldchef.com
40 EASY AND TASTY VEAL PARMESAN RECIPES BY HOME COOKS
From cookpad.com
WHAT IS VEAL PARMESAN? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
FAST VEAL PARMIGIANA - VEAL - VEAL – DISCOVER DELICIOUS
From veal.org
CLASSIC VEAL PARMESAN SANDWICH - DISCOVER DELICIOUS
From veal.org
VEAL PARMESAN - RECIPE GIRL
From recipegirl.com
VEAL PARM {FAST AND FANCY - ONLY 30 MINUTES} | IT IS A KEEPER
From itisakeeper.com
VEAL PARMESAN WITH PASTA - COOKEATSHARE
From cookeatshare.com
VEAL CUTLET PARMESAN WITH PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
VEAL PARMIGIANA | RECIPES SQUARED
From recipessquared.com
RECIPES FOR VEAL PARMESAN | DEPORECIPE.CO
From deporecipe.co
You'll also love