Best Veal Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL PARMESAN



Veal Parmesan image

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

2 pounds veal cutlets
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces

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

VEAL PARMESAN



Veal Parmesan image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 30

8 thin veal cutlets, about 2 1/2 ounces each
Essence, recipe follows
Salt
Pepper
1 cup all-purpose flour
1 cup bread crumbs
1 egg
1/2 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 pound pancetta or 3 strips bacon, chopped
1/2 cup finely chopped yellow onion
1 tablespoon minced garlic
1/2 cup dry red wine
1 (28-ounce) can Italian-style tomatoes
1 cup tomato puree
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsely
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes
Parmesan
8 ounces mozzarella, thinly sliced
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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 PARMESAN



Veal Parmesan image

Made this for dinner for my Wife and Mother and they love it

Provided by Chef Charles Smith

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 10

1 lb pasta of choice
1 c italian seasoned bread crumbs
2 Tbsp grated parmesan cheese
1 lb veal cutlets, pounded thin
1 c flour
2 eggs, beaten
1 Tbsp water
vegetable oil
2 c marinara sauce
1/2 c shredded mozzarella cheese

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Cook pasta.
  • 3. In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into flour, than egg water mixture, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels.
  • 4. Place on sheet pan. Top with marinara sauces and Mozzarella Cheese. Place in oven till cheese is melted.
  • 5. Place pasta on plate and top with marinara. Place veal on top.

VEAL CUTLETS PARMESAN



Veal Cutlets Parmesan image

Make and share this Veal Cutlets Parmesan recipe from Food.com.

Provided by -------

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
salt & pepper
1 cup breadcrumbs
3 tablespoons grated parmesan cheese
6 tablespoons olive oil
1 lb veal cutlet
1 (6 -8 ounce) can Hunts tomato sauce
1/2 lb mozzarella cheese

Steps:

  • Beat eggs thoroughly, & add salt & pepper.
  • Mix bread crumbs with parmesan cheese.
  • Dip cutlets in egg, then in bread crumbs.
  • Fry in hot oil about 5 minute on each side or until golden brown.
  • Place browned cutlets in baking pan.
  • Pour layer of tomato sauce over them & then rgin slices of Mozzarella aver that.
  • Bake in slow oven for 15 minute or until cheese turns slightly brown.
  • Serve very hot.

Nutrition Facts : Calories 685.6, Fat 45.7, SaturatedFat 15.2, Cholesterol 246.8, Sodium 961.7, Carbohydrate 24.2, Fiber 1.9, Sugar 4.3, Protein 43.3

VEAL PARMESAN



Veal Parmesan image

An easy to make, delicious Italian dish. Serve with spaghetti and garlic bread. Chicken can be used instead of veal.

Provided by Anita Hoffman

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 9

1 lb veal cutlet, pounded thin
2 eggs, beaten
1 tsp salt
1/8 tsp pepper
3/4 c fine bread ceumbs
1/4 c grated parmesan cheese
1/4 c olive oil
2 c marinara sauce or tomato sauce
8 oz shredded mozzrella cheese

Steps:

  • 1. Combine bread crumbs and the 1/4 cup of grated Parmesan cheese.
  • 2. Dip cutlets into egg mixture which has been beaten with the salt and pepper, then into bread crumbs.
  • 3. Place meat on a rack to dry for 20 minutes.
  • 4. Heat olive oil in a large skillet. Brown cutlets 2 minutes on both sides, in hot oil over medium heat or until golden brown. Drain on paper towels.
  • 5. Place cutlets in a 3 quart baking dish. Pour sauce over cutlets and sprinkle with Parmesan cheese. Cover, use foil, and bake in 350 degree oven for 30 minutes or until tender.
  • 6. Remove cover and top with Mozzarella cheese. Bake until cheese melts, about 10 minutes.

VEAL PARMESAN



Veal Parmesan image

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

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1 (14 1/2 ounce) can stewed tomatoes (Italian)
1/4 cup extra virgin olive oil
6 chopped garlic cloves (cut in halves or thirds)
1 teaspoon garlic juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon Splenda granular (sugar substitute)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large veal cutlets (Veal Top Round, 1/2 thick & tenderized)
2 -3 cups unseasoned breadcrumbs
flour
2 eggs (beaten)
extra virgin olive oil
4 cups marinara sauce
1/2 cup parmesan cheese (grated)
1 lb fratella cheese (crumbled) or 8 slices fontina
pepper

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

VEAL PARMESAN



VEAL PARMESAN image

Categories     Beef

Yield 4

Number Of Ingredients 18

Estimated Times
Preparation Time: 15 mins
Cooking Time: 15 mins
Servings: 4
VEAL PARMESAN
SERVES 4
When I have veal, I want to taste the veal. I don't want it smothered with sauce and cheese. That's why I made this version of Veal Parmesan. It is quick, easy, lighter than most and absolutely delicious. If desired, you could use pork, but veal is my favorite.
INGREDIENTS
4 veal cutlets, pounded to 1/4-inch thickness
1/2 cup all-purpose flour, seasoned with salt and pepper to taste
3/4 cup plain dry breadcrumbs, seasoned with garlic powder, oregano, parsley and freshly grated Parmesan cheese
2 eggs, beaten with a little water
4 tablespoons olive oil
1/2 cup homemade or canned tomato sauce, seasoned with oregano, parsley, salt and pepper
2 ounces mozzarella cheese, sliced
4 tablespoons freshly grated Parmesan cheese
Place the flour on a plate or piece of waxed paper. Place the bread crumbs on a separate plate. Dip the veal in the flour to coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the bread crumbs and coat both sides. Place on a baking rack in refrigerator for 30 minutes.
Heat a large skillet over high heat. Add 2 tablespoons of the oil and heat well. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed. Spread 2 tablespoons of sauce on each slice of veal. Top each with one-fourth of the mozzarella slices and 1 tablespoon of the Parmesan cheese. Place on a lightly oiled or sprayed baking sheet. Place under a hot broiler on high heat until cheese melts, about 2 minutes. Serve immediately.

Steps:

  • see above

VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO



Veal Bundles Stuffed With Mozzarella, Parmesan and Prosciutto image

There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!

Provided by Pietro

Categories     Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 pieces veal
90 g mozzarella cheese
60 g prosciutto
1/2 cup Italian parsley
30 g parmesan cheese
salt
ground black pepper
plain flour
2 tablespoons extra virgin olive oil
1/2 cup white wine

Steps:

  • Pound the veal until thin.
  • Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
  • Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
  • Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
  • Roll the bundles in the flour and shake off excess.
  • Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
  • Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
  • Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.

Nutrition Facts : Calories 186.6, Fat 14, SaturatedFat 5.2, Cholesterol 24.4, Sodium 261.6, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 8.1

LINDA'S SPAGHETTI WITH VEAL PARMESAN



Linda's Spaghetti With Veal Parmesan image

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

1 lb spaghetti (I use Dreamfields, and cook about 11 mins. after it starts boiling)
2 cups breadcrumbs
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup vegetable oil
4 thin veal fillets
2 egg whites
1/2 cup kraft mozzarella cheese, I use fat-free
3 -4 cups spaghetti sauce, I use my own without the sausage (Linda's Meaty Spaghetti Sauce)
parmigiano-reggiano cheese, shredded (optional)

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 WITH VERMOUTH BUTTER SAUCE OVER HOMEMADE EGG NOODLES



VEAL PARMESAN WITH VERMOUTH BUTTER SAUCE OVER HOMEMADE EGG NOODLES image

Categories     Beef     Dinner

Yield 4 People

Number Of Ingredients 21

Veal Parmesan:
4 Veal Cutlets, Flattened
2 Tablespoons Olive Oil
2 Eggs, beaten
1 Cup All-Purpose Flour
1 Cup Panko Bread Crumbs
1/2 Cup Parmigiano-Reggiano
1/2 Teaspoon Fresh Oregano, Chopped
1/4 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
Vermouth Butter Sauce:
2 Cups Vermouth
2 Cloves Garlic, Minced
2 Sticks Salted Butter
1/2 Teaspoon Fresh Parsley
Egg Noodles:
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
2 Eggs, Beaten
1 Teaspoon Sea Salt
1/4 Cup Milk

Steps:

  • Veal Parmesan: In one bowl beat eggs for eggwash. In another bowl sift flour, salt, and pepper. In a third bowl mix panko crumbs and Parmigiano-Reggiano. After cutlets have been flattened, dredge in flour, dip in eggwash, and coat with bread panko crumbs. Heat skillet to medium high, add olive oil, and cook veal until golden brown. About two minutes per side. Vermouth Butter Sauce: In a saucepan, bring vermouth and garlice to a boil and reduce by half. Reduce heat to low and begin adding butter, one pad at a time. Remove from heat and gently wisk, adding to heat as needed. But just enough to melt the butter. Too much heat and sauce will break. Once emulsified, add parsley for color. Egg Noodles: Sift dry ingedients into large mixing bowl. Add milk and eggs, then mix well. Separate into two balls. Roll out flat (about 1/4 inch thick), cover with plastic wrap and let sit for 20 minutes. Cut into strips, dust with flour and spread to let dry for about 2 hours or so. Once dry, boil in water until tender

PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS



Parmesan Veal Scaloppine Marsala With Rice and Peas image

Adapted from a 1980 magazine recipe. Veal coated with a Parmesan breading and sauteed in butter, topped with a mellow wine sauce. Serve with rice and peas. I have a feeling this is not diet food!

Provided by Oolala

Categories     Veal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

4 lbs veal scallopini, thin cutlets
1 egg
3 tablespoons milk
1 1/4 cups dried breadcrumbs
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup butter
1 garlic clove, sliced
3/4 cup water
2 teaspoons all-purpose flour
1/2 cup marsala wine
1/4 cup minced fresh parsley
1 beef bouillon cube, can use 1 envelope
1 cup uncooked long grain rice
10 ounces frozen peas, thawed
1 tablespoon butter

Steps:

  • Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
  • Keep warm.
  • Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces.
  • In a pie plate, beat the milk and the egg together.
  • In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
  • Dip the meat into the egg mixture and then coat with the crumb mixture.
  • In a 12" skillet, over medium high heat, melt 2 tablespoons butter.
  • Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
  • Repeat with remaining meat, using a 1/2 cup of butter in all.
  • In a cup, mix the water with the flour.
  • Discard the garlic from the skillet and melt the remaining butter in the same pan.
  • Add the water and flour mixture, Marsala, parsley and bouillon.
  • Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.

Nutrition Facts : Calories 935.9, Fat 38.2, SaturatedFat 20.9, Cholesterol 337.8, Sodium 1271.3, Carbohydrate 51.8, Fiber 3.7, Sugar 4.9, Protein 74.7

VEAL PICCATA CHOPS WITH PARMESAN AND PARSLEY



Veal Piccata Chops with Parmesan and Parsley image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 15

Two 12-ounce bone-in veal rib chops
1 cup all-purpose flour
1 tablespoon kosher salt
2 teaspoons granulated garlic
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken stock
2 tablespoons brined capers, drained
1 clove garlic, minced
2 tablespoons fresh lemon juice
Splash red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Parmesan

Steps:

  • Begin by pounding out the veal chops. Place the chops between two pieces of plastic wrap and gently pound from the bone out until they each are an even 1/4 inch thick.
  • In a shallow dish, combine the flour, salt, granulated garlic and pepper. Dredge the veal chops in the seasoned flour and shake to remove excess flour.
  • Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat. Cook the veal chops until golden brown, about 2 minutes per side. Transfer to a plate and set aside.
  • Reduce the heat to low and deglaze the pan with the white wine. Scrape up any brown bits and simmer the wine until reduced by half. Add the chicken stock and cook for 5 minutes. Transfer the mixture to a bowl. Add the capers and garlic to the pan and saute until lightly browned, about 30 seconds. Add the reduced sauce back to the pan and bring back to a simmer.
  • Just before serving, add the lemon juice and a touch of red wine vinegar and turn off the heat. Whisk in the remaining 2 tablespoons butter and the parsley. Taste and season as needed.
  • Serve the chops on a large rimmed plate covered with the sauce and garnished with the Parmesan.

VEAL CUTLET PARMESAN



VEAL CUTLET PARMESAN image

Categories     Beef     Dinner

Yield 6 servings

Number Of Ingredients 15

1 egg
1/2 c. freshly grated Parmesan cheese
1/2 c. seasoned dry bread crumbs
6 scallops, pounded veal
1/4 c. vegetable oil
3 tbsp. vegetable oil
1 med. minced onion
1 med. clove minced garlic
1 (15 oz.) can tomato sauce
1/4 c. water
1 tbsp. crumbled dried parsley
1 tsp. crumbled dried oregano
1/8 tsp. freshly ground pepper
8 oz. sliced mozzarella cheese
Freshly grated Parmesan cheese

Steps:

  • Beat egg in shallow dish. Combine 1/2 cup Parmesan and bread crumbs in another shallow dish. Dip veal in egg and then in crumb mixture to coat. Heat 1/4 cup oil in large skillet over medium-high heat. Saute veal until just browned, about 45 seconds on each side. Drain on paper towels. Set aside. Heat remaining 3 tablespoons oil in medium saucepan over medium heat. Saute onion and garlic until soft, about 7 minutes. Add tomato sauce, water, parsley, oregano and pepper. Reduce heat to low, cover and simmer sauce for 10 minutes, stirring occasionally. Preheat oven to 350 degrees. Spoon half of sauce into 9 x 13 inch ovenproof glass baking dish. Arrange veal over sauce. Top each veal scallop with mozzarella. Pour remaining sauce over. Bake until bubbly, about 25 minutes. Serve immediately. Pass Parmesan separately.

VEAL PARMESAN BURGERS



Veal Parmesan Burgers image

Make and share this Veal Parmesan Burgers recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground veal
1/4 cup crushed tomatoes
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat the grill to medium-high heat.
  • In a medium bowl, combine all the ingredients; mix well. Divide the mixture into 4 equal amounts and form into 4 patties.
  • Grill the patties for 4 to 6 minutes per side, or until desired doneness.

Nutrition Facts : Calories 180.2, Fat 8.4, SaturatedFat 3.6, Cholesterol 95.2, Sodium 312.1, Carbohydrate 1.6, Fiber 0.3, Sugar 0.7, Protein 23.1

BRAISED VEAL SHANKS WITH BACON-PARMESAN CRUMBS



Braised Veal Shanks with Bacon-Parmesan Crumbs image

Provided by Alison Roman

Categories     Christmas     Dinner     Veal     Christmas Eve     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 19

2 3-3 1/2 pound veal shanks
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
6 ounces thick-cut bacon, finely chopped, divided
12 whole cloves
2 medium onions, peeled, quartered
2 heads garlic, halved lengthwise
1/2 bunch rosemary
1/2 bunch thyme
1/2 bunch sage, plus 2 tablespoons leaves
4 bay leaves
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
6 cups low-sodium chicken broth
1 tablespoon olive oil
1 1/2 cups coarse fresh breadcrumbs
1/3 cup finely grated Parmesan
Sourcing info:
You'll often see veal shanks cut crosswise into osso buco, but around the holidays, we like to braise them whole for a dramatic presentation. Call in advance so the butcher sets aside the entire pieces for you. There's no need to have them trimmed; the meat will shrink on the bones as it braises.

Steps:

  • Preheat oven to 300°. Season veal with salt and pepper. Heat vegetable oil in a large heavy pot over medium-high heat. Working in batches (do not crowd), cook, turning occasionally, until golden brown all over, 8-10 minutes; transfer to a platter. Remember: Browned meat tastes better, and this is your only opportunity to build that flavor.
  • Wipe out pot, reduce heat to medium, and cook two-thirds of bacon, stirring occasionally, until fat starts to render (you don't want it to get crisp), about 4 minutes. Stick cloves in onion quarters and add to pot along with garlic, rosemary, thyme, sage sprigs, and bay leaves; stir to coat. Add wine, bring to a simmer, and cook until reduced by half, about 4 minutes.
  • Add tomatoes, crushing with your hands as you go, then broth and veal shanks along with any accumulated juices. Add water just to cover; season with salt and pepper. Bring to a simmer, then cover and transfer to oven.
  • Braise veal shanks, checking occasionally to make sure liquid is not boiling too hard and shanks are still submerged (add water along the way if needed), until meat is extremely tender and nearly falling off the bone, 1 1/2-2 hours. Let shanks cool slightly in liquid, then transfer to a platter or cutting board and tent with foil. Strain braising liquid into a medium saucepan and bring to a simmer over medium-high heat; cook until liquid is reduced to about 2 1/2 cups, 30-40 minutes. Season with salt and pepper.
  • Meanwhile, cook remaining bacon in a medium skillet over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Transfer bacon to paper towels with a slotted spoon.
  • Add olive oil, then breadcrumbs to skillet, season with salt and pepper, and cook, tossing occasionally to coat and brown evenly, until breadcrumbs are golden brown and crisp, 8.10 minutes. Add Parmesan, sage leaves, and reserved bacon and toss to coat. Transfer to a small bowl.
  • Spoon some braising liquid over veal shanks and top with breadcrumbs. Serve remaining braising liquid alongside for pouring over.
  • DO AHEAD: Veal shanks can be braised 2 days ahead. Let cool in unreduced braising liquid, then cover and chill.

VEAL PARMESAN



Veal Parmesan image

My husband picked up veal on sale and I wasn't sure what to do with it. My hubby suggested making veal parmesan, so I decided I would just make it like chicken parmesan. Funny thing was, I was out of bread crumbs, but had some french bread sitting around going stale. First time I made my own bread crumbs and it made the dish even better. I make it now at least twice a month or more.

Provided by Shelly Goodman Wrig

Categories     Veal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 -1 1/2 lb veal cutlet
1/2 loaf French bread (whatever you don't use, use for meatloaf the next day)
1/4 cup parmesan cheese
1 teaspoon paprika
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons milk or 2 tablespoons heavy cream
1/2 olive oil
1/4 cup parmesan cheese or 1/4 cup mozzarella cheese
1 (26 ounce) jar spaghetti sauce (I use Ragu Parmesan and Romano)
1 (4 ounce) can tomato sauce
1 teaspoon italian seasoning
1 bay leaf
8 ounces thin spaghetti, cooked

Steps:

  • Toast French Bread in the oven or toaster oven until light brown.
  • Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
  • In separate bowl combine egg and milk; mix well.
  • Dredge veal in egg mixture and then in breading.
  • Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
  • Let drain on paper towels until all the veal is cooked.
  • Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
  • Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
  • Cook spaghetti as directed.

Nutrition Facts : Calories 919.3, Fat 19.1, SaturatedFat 7.4, Cholesterol 153.6, Sodium 1671.6, Carbohydrate 127.4, Fiber 6.3, Sugar 13.5, Protein 57.2

SKILLET VEAL PARMESAN



Skillet Veal Parmesan image

Make and share this Skillet Veal Parmesan recipe from Food.com.

Provided by Myrna 2

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 veal cutlets
1/4 cup flour
2 teaspoons italian seasoning
pepper
3 teaspoons olive oil
1/4 cup onion, chopped
1 -2 garlic, chopped
1 (15 ounce) can tomato sauce
2 teaspoons italian seasoning
1/2 cup mozzarella cheese, shredded

Steps:

  • Mix flour, 2 teaspoons Italian seasoning, and pepper.
  • Coat cutlets.
  • Heat 2 teaspoons oil in non-stick skillet over medium high heat.
  • Cook veal about 2 minutes.
  • Remove from skillet, add remaining oil, onion and garlic.
  • Cook over low heat til onion is crisp.
  • Stir in sauce, and 2 teaspoons Italian seasoning.
  • Cover and simmer 15- 18 minutes.
  • Sprinkle with Mozzarella cheese.
  • Cover and simmer until cheese is melted.
  • Serve with Spaghetti and sprinkle with Parmesan.

Nutrition Facts : Calories 161.1, Fat 6.9, SaturatedFat 2.4, Cholesterol 11.1, Sodium 652.3, Carbohydrate 20.1, Fiber 2.3, Sugar 5.3, Protein 6.4

VEAL MEDALLIONS IN A BASIL CRUST WITH AUBERGINE PUREE, PARMESAN CHEESE, AND BLACK TRUFFLE



Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9

5 ounces fillet of veal
Salt and freshly ground black pepper
1 ounce pesto sauce
1 pork gut strings
1/2 aubergine (eggplant)
1 tablespoon extra-virgin olive oil, plus extra for drizzling and frying
4 basil leaves
1 ounce black truffles, julienned, plus extra for garnish
1/2 shallot, minced

Steps:

  • Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside.
  • To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil.
  • In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness.
  • Save the veal pan drippings, keeping it in a small saucepan at low heat.
  • In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside.
  • To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.

VEAL OR CHICKEN PARMESAN



VEAL OR CHICKEN PARMESAN image

Categories     Beef     Quick & Easy     Dinner

Number Of Ingredients 6

chicken or veal about 1-2 lb.
1 can hunts pasta sauce
evoo
flour
2 c. mozzerella cheese grated
parmesan cheese grated to taste

Steps:

  • dredge meat in flour and brown in hot evoo lay browned meat in a baking dish add pasta sauce (I use Hunts, in the can) top with mozzarella cheese sprinkle with grated Parmesan cheese bake @ 350 for 45-60 min

VEAL PARMESAN RECIPE



Veal Parmesan Recipe image

Provided by á-170456

Number Of Ingredients 22

8 thin veal cutlets - (abt 2 1/2 oz ea)
Emeril's Essence see * Note
Salt to taste
Freshly-ground black pepper to taste
1 cup all-purpose flour
1 cup bread crumbs
1 egg
1/2 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 pound pancetta or 3 strips bacon chopped
1/2 cup finely-chopped yellow onion
1 tablespoon minced garlic
1/2 cup dry red wine
1 can Italian-style tomatoes - (28 oz)
1 cup tomato puree
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsely
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes
Parmesan cheese
8 ounces mozzarella thinly sliced

Steps:

  • * Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. 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. Sauté 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 sauté 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. This recipe yields 4 servings.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #beef     #american     #oven     #stove-top     #dietary     #veal     #meat     #equipment

Related Topics