16
Mar
Directions Position a rack in the center of the oven. Heat olive oil in a large skillet over medium-high heat.
Veal Parmesan or Veal Parmigiana is a classic Italian dish composed of crispy breaded veal rich tomato sauce and melty Parmesan and mozzarella cheese.
Veal parmesan recipe italian. Authentic Italian Recipes from Italy 1. If you have not done so prepare the recipe for the tomato sauce first and then set the finished sauce aside to cool. Preheat the oven to 400 degrees.
Rinse the cutlets under cool water. As slices are rinsed place them between layers of paper towels to. DIRECTIONS 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. The recipe calls for Veal breaded and topped Parmigiana Reggiano which is a hard Cheese from Italy.
This dish is prepared by pounding Veal cutlets flat and dredging them in Egg and Panko breadcrumbs that are infused with Italian spices. This recipe is easy recipe to make. The Bald Chef shows you how to make the best Italian Veal Parmesan.
Directions Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs 12 cup of the.
Heat olive oil in a large skillet over medium-high heat. Veal Parmesan or Veal Parmigiana is a classic Italian dish composed of crispy breaded veal rich tomato sauce and melty Parmesan and mozzarella cheese. This simple meal is worthy of a special occasion.
Veal doesnt have to be confined to the menus of your favorite Italian restaurants. Using a meat mallet pound sirloin steaks or veal to tenderize until thin. Cover meat with wax paper before pounding Place flour in one bowl wisk eggs and milk in another bowl.
Mix bread crumbs Parmesan cheese garlic powder salt and pepper in a large bowl or platter. Lightly roll each piece of. Ingredients 4 4-ounce veal cutlets about 12 inch thick ¼ cup all-purpose flour ⅛ teaspoon black pepper 2 large egg whites lightly beaten ½ cup Italian-seasoned breadcrumbs ¼ cup.
Place veal on a lightly oiled or sprayed baking sheet. Spread 3 tablespoons of sauce on each slice of veal. Top each with 14 of the mozzarella and 1 tablespoon of the Parmesan cheese.
Place under a hot broiler on high heat until cheese melts about 2 minutes. In a large saucepan make the sauce by frying the onions in oil add the crushed garlic after a minute or so and slowly fry for 5 - 10 minutes over a mediumhighish heat.