Veal Parmesan Recipes

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.

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.

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.

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.

Steps:

• Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.
• Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.
• Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. Sprinkle with mozzarella.
• Bake in preheated 350 degrees F oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.

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.

Steps:

• Heat oven to 350°F.
• Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
• Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
• Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
• Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.