VEAL PARMIGIANA
Americans' love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 445, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg
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
VEAL PARM WITH SPAGHETTI
Steps:
- For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute.
- Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.)
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets.
- Preheat the broiler with the rack on the highest setting.
- Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.
- Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes.
- Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta.
- Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving.
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.
CHICKEN OR VEAL PARMIGIANA
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
- Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
- Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
VEAL PARMIGIANA
From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious.
Provided by Sweetiebarbara
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 406.9, Fat 24.6, SaturatedFat 10.2, Cholesterol 131.7, Sodium 931.6, Carbohydrate 15.6, Fiber 2.2, Sugar 5.9, Protein 30.6
VEAL PARMIGIANA
This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this.
Provided by MizzNezz
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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