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There are 48 results for the veal parmesan recipe

epicurious.com

Sear the defrosted veal patties about 2-3 minutes per side. Remove the veal patties and pour the wine into the pan, scrapping up any of …

foodnetwork.com

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.

food.com

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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More FAQs for veal parmesan recipe
  • How to make classic veal Parmesan?

    InstructionsPre-heat oven to 350°F.Pound each portion of veal between sheets of parchment or plastic wrap to a thickness of 1/4 inch.Blot the veal dry. ...Heat about 1/8 inch of oil in a large skillet to about 350°F over medium heat. ...Drain on paper towels or on a wire rack set over a baking sheet. More items...
    Classic Veal Parmesan {Veal Parmigiana}
  • What to serve with veal Parmesan?

    What wine goes with veal parmesan?White: Sauvignon Blanc (dry) from Marlborough, New Zealand.Red: Cabernet Sauvignon (oaked, dry) from Simonsberg-Stellenbosch, South Africa.Red: Amarone from Veneto, Italy.

    • 3 tablespoons extra-virgin olive oil (EVOO)
    • 1 onion, finely chopped
    • 3 cloves garlic, finely chopped
    • Salt and fine black pepper
    • 1 large fresh bay leaf
    • 1 teaspoon dried oregano
    • 1 tablespoon fresh thyme, or 1 teaspoon dried
    • 1 scant teaspoon sugar, or a drizzle of light in color and flavor honey (such as Acacia)
    • 1 cup beef or chicken stock
    • One or two 15-ounce cans San Marzano tomatoes*
    • ½ to ¾ pound thin spaghetti, optional
    • 1 cup flour
    • Salt
    • 4 eggs, lightly beaten
    • 1 cup breadcrumbs
    • 1 cup grated Parmigiano-Reggiano
    • 1 ½ teaspoons ground or dried sage, half a scant palmful
    • Olive or safflower oil, for frying
    • Eight 3-ounce veal cutlets, about ⅛-inch-thick
    • White pepper or finely ground black pepper
    • One 12-ounce brick mild provolone, or deli/supermarket case mozzarella cheese, shredded
    • A small handful parsley, finely chopped, or a few leaves basil, torn, to serve

    For the sauce, heat a Dutch oven or saucepot over medium heat and add EVOO, 3 turns of the pan. Add onion, garlic, salt, pepper, bay, oregano, thyme, and sugar or honey and soften 5 minutes, then add stock and reduce by half, add tomatoes and cook down 20 to 30 minutes, stirring occasionally.

    For the cutlets, preheat broiler to high with rack in second rung from top of oven.

    Arrange 3 shallow dishes: flour seasoned with salt, eggs, and breadcrumbs with ½ cup of the parm and the sage.

    Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high.  

    Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side.

    Place cutlets on a sheet tray and top with sauce, provolone and remaining parm. Broil until cheese is brown and bubbly and top with basil or parsley.

    What to Serve with Veal Chops? 8 BEST Side Dishes
  • How to make veal Parm?

    and the bite of kale marinated in a Parmesan vinaigrette. The Chicken Dip sandwich would be terrific if Hereford stopped here, but there is the matter of its name. On the side he provides a little cup of the aptly named Liquid Gold, additional seasoned ...
    Review: Rotisserie birds at Chicken Scratch are another win for City Fou…
  • How to bake veal cutlets in the oven?

    How to Cook Veal in the OvenTake the veal out of the refrigerator 60 minutes before you want to cook it so it can warm up to room temperature.Preheat the oven to 375 degrees Fahrenheit.Brush both sides of the veal pieces with an even combination of extra virgin olive oil and melted unsalted butter. More items...
    How to Bake Veal Cutlets in the Oven
myrecipes.com

Recipes; Veal Parmesan; Veal Parmesan. Rating: Unrated. Be the first to rate & review! Enjoy this Veal Parmesan recipe -- It's an Italian favorite that is sure to please. Use canned tomato sauce or make your own! Recipe by Cooking Light September …

foodnetwork.com

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 …

thespruceeats.com

The Spruce. Heat the oil in a large skillet over medium heat. Place breaded cutlets in the hot pan, and fry them for about 3 to 4 minutes on each side, or until browned. The Spruce. Place the browned cutlets in the baking pan and sprinkle with a few tablespoons of Parmesan cheese. The Spruce.

Veal Parmigiana Recipe

1. Heat oven to 350°F. 2. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. 3. Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil …

Veal Parmigiana

  • Prep 15 min
  • Total 50 min
  • Servings 6

Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

By Betty Crocker Kitchens

Updated May 16, 2005

  • 1 egg
  • 2 tablespoons water
  • 2/3 cup Progresso™ dry bread crumbs (any flavor)
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 pounds veal for scallopini
  • 1/4 cup olive or vegetable oil
  • 2 cups tomato pasta sauce (any variety)
  • 2 cups shredded mozzarella cheese (8 ounces)
Make With

Make With

Progresso Breadcrumbs

  • 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.

Tips from the Betty Crocker Kitchens

  • When you have more time than money, buy veal round steak instead of the pricier veal for scallopini. Cut steak into 12 pieces, then flatten the pieces between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness. No meat mallet? Try using a small cast-iron skillet.
  • For Chicken Parmigiana, just use 8 boneless skinless chicken breast halves (about 2 pounds) for the veal. Flatten chicken between sheets of plastic wrap or waxed paper to 1/4-inch thickness.
  • For Eggplant Parmigiana, use 2 small unpeeled eggplants (about 1 pound each). Cut each eggplant into 1/4-inch slices.

445 Calories, 23 g Total Fat, 34 g Protein, 26 g Total Carbohydrate

Calories
445
Calories from Fat
205
Total Fat
23 g
Cholesterol
135 mg
Sodium
890 mg
Potassium
580 mg
Total Carbohydrate
26 g
Protein
34 g
Vitamin A
18%
18%
Vitamin C
10%
10%
Calcium
42%
42%
Iron
12%
12%
Exchanges:
1 1/2 Starch; 1 Vegetable; *Percent Daily Values are based on a 2,000 calorie diet.

© 2022 ®/TM General Mills All Rights Reserved

cooking.nytimes.com

Preparation. 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.

Rachael's Veal Parmigiana

20-03-2019 · Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high. Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side. Place cutlets on a sheet tray and top with sauce, provolone and remaining parm.

20-03-2019

  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Salt and fine black pepper
  • 1 large fresh bay leaf
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • 1 scant teaspoon sugar, or a drizzle of light in color and flavor honey (such as Acacia)
  • 1 cup beef or chicken stock
  • One or two 15-ounce cans San Marzano tomatoes*
  • ½ to ¾ pound thin spaghetti, optional
  • 1 cup flour
  • Salt
  • 4 eggs, lightly beaten
  • 1 cup breadcrumbs
  • 1 cup grated Parmigiano-Reggiano
  • 1 ½ teaspoons ground or dried sage, half a scant palmful
  • Olive or safflower oil, for frying
  • Eight 3-ounce veal cutlets, about ⅛-inch-thick
  • White pepper or finely ground black pepper
  • One 12-ounce brick mild provolone, or deli/supermarket case mozzarella cheese, shredded
  • A small handful parsley, finely chopped, or a few leaves basil, torn, to serve

For the sauce, heat a Dutch oven or saucepot over medium heat and add EVOO, 3 turns of the pan. Add onion, garlic, salt, pepper, bay, oregano, thyme, and sugar or honey and soften 5 minutes, then add stock and reduce by half, add tomatoes and cook down 20 to 30 minutes, stirring occasionally.

For the cutlets, preheat broiler to high with rack in second rung from top of oven.

Arrange 3 shallow dishes: flour seasoned with salt, eggs, and breadcrumbs with ½ cup of the parm and the sage.

Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high.  

Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side.

Place cutlets on a sheet tray and top with sauce, provolone and remaining parm. Broil until cheese is brown and bubbly and top with basil or parsley.

emerils.com

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.

Restaurant Style Veal Parm Recipe

05-09-2021 · in a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown. On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce. Add the sliced proscuitto on top of the breaded veal cutlet. Top with marinara sauce, then grated Romano cheese.

05-09-2021
Jump to Recipe Print Recipe

During the seventies and eighties, veal parm was my favorite Italian-American dish. But don’t expect to find this dish if you travel to Italy. Invented by Italian immigrants, it could be found in just about every Italian restaurant in the country.

A testament to the United States, the land of plenty. Where meats were no longer considered a luxury. And veal was the king of meats.

overhead view of veal parm and linguine white plate

There’s something magical about veal parmesan, it’s the perfect combination of flavors. Every forkful a culinary delight……sigh

close up side view of veal parm and linguine on a white plate

And if that wasn’t enough, veal parm is always accompanied by spaghetti or linguini with marinara sauce. It doesn’t get any better than that.

What Ingredients do I need to make Veal Parm?

ingredients to make veal parm

Let’s start by gathering the ingredients we need to make Veal Parmigiana. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Do I have to use prosciutto to make veal parm?

No, you don’t. The addition you’ll find in my veal parm recipe, that most recipes don’t include is prosciutto.

The first Italian cookbook I owned was Mama Leone’s Italian cookbook (Published in 1967). To me, it was the holy grail of cookbooks and where I learned to make veal parmigiana (with prosciutto).

How do I make Restaurant Style Veal Parmesan?

four images showing how to prepare veal parm

The first step is pounding out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.

This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.

After setting up the breading station, you’re ready to bread the veal. Use flour seasoned with sea salt and black pepper, egg wash (eggs whipped with water or milk), and seasoned bread crumbs.

pan frying veal in a large skillet

in a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.

four images showing how to finish preparing veal parm
  • On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
  • Add the sliced proscuitto on top of the breaded veal cutlet.
  • Top with marinara sauce, then grated Romano cheese.
  • Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley.
fully cooked veal parm on a silver baking sheet

Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.

overhead view of veal parm and linguine on a white plate

Serve with your favorite pasta and enjoy! Wouldn’t your family love to sit down to this delicious Italian-American Classic? I promise my Veal Parm Recipe will bring smiles to your table!

Recipe FAQ’s

What cut of meat is veal parm?

Veal cutlets or veal scallopini is used to make Veal Parmesan. Veal is known for its tender texture and delicate flavor and can be purchased in many of the same cuts as beef. You can find veal in many supermarkets as roasts, chops, ribs, ground and cutlets.

What does veal parmesan taste like?

Veal is similar to beef with a milder flavor. Veal is low in fat and high in protein, One of the most popular uses for veal is Veal Parmesan

What is the difference between veal parmigiana and parmesean?

Traditionally, veal parm is served with tomato sauce and cheese. Mozzarella is typically used to make the dish. Although called Veal Parmesan this dish isn’t made with parmesan cheese.

More Restaurant Style Recipes You’ll Love!

food.com

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.

emerils.com

Preheat the oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft and clear. Add the garlic and red wine and bring the mixture to a boil. Cook to reduce the mixture by half, about 2 ...

Veal Parmesan - Apron Free Cooking

25-03-2021 · Preheat oven and prepare veal patties according to package directions. Usually bake at 400 degrees Fahrenheit for 15 minutes. Spread 2-3 TB of sauce over each patty. Sprinkle shredded Parmesan cheese over the sauce and return patties to oven for 5 minutes or until cheese has melted. Approximate Nutritional Information:

25-03-2021

Veal Parmesan is one of those dishes that always sounds to me like it’s a fancy, exotic meal. It sure looks nice on the plate. And it tastes wonderful.

But truly, it’s a fairly simple dish to make. Especially if you use the convenient ingredients available at most grocery stores. Prepared breaded veal patties, jars of pasta sauce and pre shredded cheese … can’t get mush easier than that!

Veal parmesan 4

Of course, you can purchase veal in bulk, cut into thin slices, bread it yourself, cook down some tomatoes into pasta sauce and shred your own cheese. There’s nothing wrong with that approach, except that it takes more time.

I’m generally working under a time crunch. So I take full advantage of prepared food items from my grocer. When I have a lazy Saturday with nothing to do but be domestic, I may take the traditional path to preparing this meal.

The veal patties I buy are usually packaged frozen and require some time in the oven baking before I start topping them off with the sauce and cheese. I simply follow the package instructions for that part of the process.

veal parmesan 1When the patties are nearly finished baking, I add some pasta sauce and shredded cheese to each one. Then slide them back in the oven for a few minutes to melt the cheese.

There is something about melty, gooey cheese.

veal parmesan 2

Veal Parmesan Recipe

Ingredients:

6-8 Veal Patties 1 (16 oz) jar of Pasta Sauce

1 c. shredded Parmesan Cheese

Recipe Directions:

Preheat oven and prepare veal patties according to package directions. Usually bake at 400 degrees Fahrenheit for 15 minutes. Spread 2-3 TB of sauce over each patty. Sprinkle shredded Parmesan cheese over the sauce and return patties to oven for 5 minutes or until cheese has melted.

Veal parmesan 3

Approximate Nutritional Information:

Servings Per Recipe: 6, Total Per Serving: Calories: 840, Fat: 70g, Cholesterol: 138mg, Sodium: 536mg, Total Carbs: 19g, Protein: 29g.

Make It a Meal:

Serve over buttered spaghetti noodles with some warm garlic bread and a salad. You’ve got an evening meal worth bragging about.

Variations:

Toss the noodles in some minced garlic and Parmesan cheese.  Add some finely chopped mushrooms to the sauce when you spread it on the veal patties.

Leftovers are great! I’ve used the veal patties as sandwich filler for a quick lunch. We’ve also cut the patties into bite sized pieces and tossed them with the left over spaghetti and the pasta sauce.

Veal Parmesan will keep in the refrigerator for a week and you can re-freeze the cooked leftovers for storage up to two months.

Interested in one of the books pictured above? You can purchase on Amazon here.

Mamma Leone's-Style Veal Parmigiana | Rachael Ray

08-03-2022 · Preheat oven to 400°F. For the veal cutlets, season veal with salt and pepper. Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley. Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides.

08-03-2022

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

  • 4 tablespoons EVOO
  • 2 tablespoons butter
  • 4 anchovy filets
  • 2 large cloves garlic, mashed or grated
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • Two 28-ounce cans Italian crushed tomatoes
  • ¼ cup flat parsley leaves, chopped
  • Salt and pepper
  • 2 pounds veal cutlets cut from leg (4 generous portions), pounded very thin
  • Salt and white pepper
  • 1 cup AP flour
  • 3 eggs, beaten
  • 1 ½ cups breadcrumbs
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • A handful of finely chopped parsley or 2 tablespoons dried parsley
  • ¼ cup olive oil
  • Prepared Marinara (above)
  • 4 tablespoons butter
  • ¼ cup minced chives
  • 4 slices reserve prosciutto di Parma
  • 12 ounces thinly sliced fontina Val d'Aosta or mozzarella cheese

For the marinara, in a Dutch oven, heat EVOO over medium heat, add butter and melt. Add anchovies and use a wooden spoon to break them up and melt them into oil and butter. Add garlic and oregano and stir, then add tomato paste and stir. Add tomatoes and parsley, bring to bubble and reduce heat to simmer. Season with salt and pepper to taste. 

risotto pan

Preheat oven to 400°F.   

For the veal cutlets, season veal with salt and pepper.   

Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley.  

Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides.      

Melt butter in small pot and stir in chives.     

On a baking sizzler pan or in a casserole, pour a little marinara sauce under each cutlet. Top each cutlet with more sauce, ham, then chive butter, sliced cheese and the remaining Parm. Bake until bubbly and brown.  

veal.org

Ingredients 6 veal cutlets, 3 ounces each salt to taste ground black pepper to taste 1/2 cup (or as needed) all-purpose flour 1 egg (equal parts beaten egg and milk) 1 cup (or as needed) breadcrumbs 1 cup (or as needed) vegetable oil 12 tablespoons tomato sauce 3 tablespoons Parmesan cheese, grated ...

tastingtable.com

Preheat oven to 500 degrees Fahrenheit. The veal cutlets should be ¼-inch thick. If not, then gently pound the veal. Beat 2 eggs in a small casserole dish or pie pan and set aside. In a …

pasta.com

Preheat oven to 375F. Coat each cutlet with flour, eggs, and breadcrumbs. Heat extra virgin olive oil in a skillet and fry cutlets over medium heat until golden brown. Cover the bottom of a 9×13 inch baking dish with a thin layer of tomato sauce, sprinkle with grated Parmigiano. Arrange the cutlets over the sauce in one layer.

robins-recipes.tumblr.com

In a medium bowl, combine tomato sauce, sugar, oregano, salt, pepper, and garlic powder, and set aside. Heat a skillet to medium-high. Score the ground veal into four even sections, and pat them into a nice square or round shape. The less you handle them, the better. Set up three stations with flour, egg, and bread crumbs, in separate bowls.

recipegirl.com

Heat 2 tablespoons of the oil. 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. Place veal on a lightly oiled or sprayed baking sheet.

daisyskitchen.com

This Italian veal parmesan recipe I acquired from my Mother. She was and still is a great Italian cook. However, most of my Italian recipes I obtained from my …

nachomamasgrilledcheese.com

Flatten your veal cutlets; they should be around a 1/8th of an inch thick by the time you are done. You use the flat side of a kitchen knife but don’t use a tenderizer. The veal is tender enough as it is. Put the veal, salt, pepper, and flour into a …

goodfood.com.au

Heat the oil in a saucepan with the onion, garlic, carrot, celery, bay leaves and salt. Partially cover and cook gently for 10 minutes until softened. Add the tomatoes, tomato paste (if using), sugar, two basil or sage leaves or a thyme sprig and pepper. Simmer with …

epicurious.com

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...

Quick & Easy Veal Parmesan

03-11-2019 · Instructions. Heat marinara sauce in a medium-sized saucepan over medium heat. Place one veal cutlet between two pieces of wax paper or plastic wrap on a wooden cutting board. Pound cutlets lightly to a thickness of 1” using a meat mallet or the back of a small skillet. Flip the cutlet over and pound the second side.

03-11-2019
Reading Time: 2 minutes Back to 2 minutes version

X
X
Pounding veal is the key to making fork-tender veal cutlets (also called veal scallopini) that are perfect for classic recipes such as Veal Parmesan, Veal Marsala, Veal Piccata, Veal Milanese, and more. No matter how thin your cutlet starts out, pounding is a very important step that shouldn’t be skipped.
  • 4 Strauss Veal cutlets
  • ½ cup all-purpose flour
  • 1 cup shredded or 4 slices mozzarella cheese
  • Olive oil for sautéing
  • Fresh basil for garnish
  • 1 jar of good-quality marinara sauce
  • Kosher or sea salt
  • Freshly ground black pepper
  • Heat marinara sauce in a medium-sized saucepan over medium heat.
  • Place one veal cutlet between two pieces of wax paper or plastic wrap on a wooden cutting board. Pound cutlets lightly to a thickness of 1” using a meat mallet or the back of a small skillet.
  • Flip the cutlet over and pound the second side. (The pounded cutlets are also called scallopini.)
  • Season both sides of the scallopini lightly with salt and pepper.
  • Repeat for all other cutlets.
  • Sprinkle flour onto a medium plate or any flat surface.
  • Dredge the scallopini in flour and ensure both sides are covered well.
  • Shake off any excess flour.
  • Heat large skillet over medium-high heat.
  • Add enough oil to coat the bottom of the skillet lightly.
  • Allow the oil to get hot.
  • Sauté the scallopini until golden brown, about 2 minutes on each side.
  • If the skillet is oven-safe, remove it from heat.
  • If the skillet is not oven-safe, transfer scallopini to a shallow baking dish.
  • Top the scallopini with shredded or sliced cheese.
  • Place under the broiler until melted, about 2 minutes. Watch closely to prevent burning.
  • Transfer to a serving dish and spoon marinara sauce over the scallopini. Garnish with fresh basil.
SERVING SUGGESTION: Fresh salad or sautéed vegetables
PAIRING SUGGESTION: Chianti or Cabernet
Veal Parmesan Recipe - Scaloppine Alla Parmigiana

07-08-2019 · Instructions. Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in flour mixture, then milk, then breadcrumbs. Combine 1/3 cup olive oil, tomato sauce and water in saucepan. Heat. Quickly brown cutlets in the 3 tablespoons olive oil. Place in a single layer in baking pan.

07-08-2019

Italian Veal Scaloppine with Parmesan or Scaloppine Alla Parmigiana – is sooo delicious! This meaty Mediterranean easy-to-follow recipe from RecipeFlow is loaded with veal, cheeses and tastiness. This Italian-style veal recipe needs veal scaloppine, a very thin veal cutlet. You can make this Veal with Parmesan so easily and it tastes fantastic!

  • 6 veal cutlets, cut 1/4 inch thick or less
  • 1/4 cup flour
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp milk
  • 1/2 cup dry breadcrumbs
  • 1/3 cup olive oil
  • 14 oz can tomato sauce
  • 3/4 cup water
  • 3 Tbsp olive oil
  • 6 thin slices mozzarella cheese
  • 1/4 to 1/2 cup grated parmesan cheese
    1. Pound cutlets thin.
    2. Combine flour, salt & pepper.
    3. Dip cutlets in flour mixture, then milk, then breadcrumbs.
    4. Combine 1/3 cup olive oil, tomato sauce and water in saucepan.
    5. Heat.
    6. Quickly brown cutlets in the 3 tablespoons olive oil.
    7. Place in a single layer in baking pan.
    8. Pour tomato mixture over.
    9. Put mozzarella slices over.
    10. Sprinkle with Parmesan.
    11. Bake at 350F for 20 to 25 minutes.
6 1
Amount Per Serving:Calories: 934Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 273mgSodium: 1408mgCarbohydrates: 74gFiber: 5gSugar: 7gProtein: 48g

Nutrition information isn’t always accurate.

Beef-Veal-Recipe-Scaloppini-Alla-Parmigiano-italian-recipe

Veal Scalloppine with Parmesan ingredients and directions:

6 veal cutlets, cut 1/4 inch thick or less

1/4 c flour

2 eggs, beaten

1/2 tsp salt

1/4 tsp pepper

2 Tbsp milk

1/2 c dry breadcrumbs

1/3 c olive oil

14 oz can tomato sauce

3/4 c water

3 Tbsp olive oil

6 thin slices mozzarella cheese

1/4 to 1/2 c grated Parmesan cheese

Pound cutlets thin. Combine flour, salt & pepper. Dip cutlets in

flour mixture, then milk, then breadcrumbs.

Combine 1/3 cup olive oil, tomato sauce and water in saucepan.

Heat.

Quickly brown cutlets in the 3 tablespoons olive oil. Place in a

single layer in baking pan. Pour tomato mixture over. Put

mozzarella slices over. Sprinkle with Parmesan. Bake at 350F for

20 to 25 minutes.

Veal Parmesan Recipe on Instagram

Category: Beef Veal Recipes

catellibrothers.com

Place chop between 2 sheets of heavy-duty plastic wrap; flatten to ¼” thickness using a meat mallet or rolling pin. Combine flour and pepper in a large bowl. Place the egg white in a shallow dish. Combine bread crumbs and Parmesan in another shallow dish. Dredge veal in flour mixture. Dip chop in egg whites. Dredge in bread crumb mixture.

veal.org

Instructions. Pound veal cutlets to 1/8″ thickness, if necessary. In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides. Place cutlets in skillet; cook 2 minutes. Turn; season with 1/8 teaspoon salt and top each with sauce and Mozzarella cheese.

cooks.com

Spread onions in bottom of 9x12-inch Pyrex dish. Arrange veal over onions. Preheat microwave/convection oven to 300°F. Put dish on lowest rack and cook 12 to 15 minutes. Pour sauce over veal and sprinkle on Mozzarella. Cook 5 more minutes. Sprinkle on Parmesan and parsley; serve. For conventional oven, bake at 325°F for 30 minutes.

pasta.com

Baked Veal Parmesan and Spaghetti. Veal Parmesan Recipe. If you want something that could fill you up for days, this is the dish. The mixture of fresh mozzarella and Parmigiano-Reggiano cheese keeps this as authentic as you can get, while the toothy spaghetti noodles give an additional layer of carby deliciousness.

neighborfoodblog.com

Dip in the egg, then press into the breadcrumbs, making sure they're evenly distributed. Transfer to a plate and repeat with remaining veal. Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat. Add the cutlets and cook for 2-3 minutes per side, or until browned and crispy.

marthastewart.com

Step 3. 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 …

cookingchanneltv.com

Bring a pot of salted water to a boil. Season the veal chops with salt and pepper. Season the flour with Essence. Season the egg wash with Essence. Season the bread crumbs with Essence. Dredge the veal chops in the flour. Dip each chop in the egg wash, letting the excess drip off.

baldchef.com

This is The Bald Chef’s recipe for Veal Parmesan. First step is to beat 1 Egg. Place 1/4 Cup of Panko Breadcrumbs on a plate. Season up The Panko Breadcrumbs with 1 Tablespoon Black Pepper, 1 Tablespoon Sea Salt, 1 Tablespoon Oregano, and mix well. The 6 oz. Veal Cutlets are prepared by pounding Veal Cutlets flat using a Meat Mallet Tenderizer.

rachaelray.com

Free UPS® ground shipping on all domestic orders. Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.

recipeshappy.com

Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side. Place cutlets on a sheet tray and top with sauce, provolone and remaining parm. Broil until cheese is brown and bubbly and top with basil or parsley. More Info At www.rachaelrayshow.com ››

eatdelights.com

Compared to some other popular Italian dishes, veal Parmesan is relatively light and has a very strong flavor. This means that it can be paired with a wide variety of side dishes, each of which will bring its unique flavors to the table. Below are eight of the best side dishes for veal Parmesan. 1 – Spinach with Garlic and Lemon

filippoberio.com

In glass baking dish, combine 1 tsp olive oil, garlic, 1 tsp oregano, vinegar and pepper. Add veal cutlets; coat with mixture. Place egg whites in shallow dish; place bread crumbs in …

mitaliakitchen.com

Grease a shallow, flat baking pan big enough to hold all 4 cutlets. Phase 2: Season the cutlets with the salt and pepper and lightly cover with flour. Phase 3: Next, submerge the cutlets in egg and breadcrumbs. Phase 4: In a large skillet, heat the oil over medium heat.

jamieoliver.com

Italian immigrants brought this dish to America, and since then veal parmigiana has become a classic New York dish, and rightly so. I love it when it’s layered up like this, with the tomato sauce and cheese, then baked in the oven to gratinate. Feel free to …

micheleromanorecipes.com

1/2 tsp salt. 1/2 tsp pepper. 4 tbsp. olive oil. 2 tbsp butter. Meat Preparation: Using a meat mallet, pound sirloin steak or veal to tenderize until thin. (Cover meat with wax paper before pounding) Place flour in a bowl, whisk eggs and milk in a separate bowl. Mix breadcrumbs, Parmesan cheese, garlic powder, salt and pepper in a large bowl or ...

cookingwithrocco.com

Using a meat mallet, pound the veal until about 1/4 inch thin. Then season the veal with salt and pepper and set aside. Create a breading station …

forktospoon.com

Preheat your air fryer to 350 degrees F, air fryer setting. Then in a small bowl, add your eggs and beat until frothy with a fork. In another bowl, add your bread crumbs, Italian seasonings, and oil. Breadcrumb or panko mixture. Use your hands to pat down the breadcrumb mixture.

homeofmalones.com

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.

Baked Veal Parmesan Recipe (Argentine Milanesa a la Napolitana)

06-07-2019 · Preheat the oven to 450 F and grease a baking sheet with a neutral-flavored oil such as vegetable, sunflower, or canola oil. Place the raw milanesa in the pan, and bake for 5 minutes. After five minutes, remove from the oven, and flip the milanesa so that the side that was face down in the pan is now facing up.

06-07-2019
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baked veal Parmesan recipe
This baked veal Parmesan recipe, baked on Argentina milanesa a la napolitana, is healthy and delicious.

Veal Parmesan, known as “milanesa a la napolitana” in Argentina, is one of Argentina’s most delicious dishes. Consisting of breaded steak or “milanesa” with tomato sauce and cheese, often with a slice of ham under the sauce to keep the breaded steak from turning soggy, it is a classic Argentine recipe. Although an Argentine veal Parmesan recipe usually starts by frying a milanesa, a baked veal Parmesan recipe is much healthier and still delicious. Continue reading for the recipe and history of baked Argentine veal Parmesan “milanesa a la napolitana.”

Milanesa a La Napolitana History

milanesa napolitana
Milanesa a la napolitana is Argentina’s version of veal Parmesan.

According to legend, milanesa a la napolitana, Argentina’s version of veal Parmesan, was invented in the late 1940’s in a Buenos Aires restaurant named Napoli. Supposedly, one day a regular customer of the restaurant ordered a plain milanesa, and since the head chef had already gone home for the night, one of his assistants made the order. However, the assistant accidentally burned one side of the milanesa, and in order to hide his mistake, he covered the burned side with ham, tomato sauce, and cheese. When the customer ate the disguised mistake, he actually liked it so much that it was added to the restaurant’s main menu as milanesa “a la napolitana” because it was invented at the restaurant Napoli. Although Argentine food historians debate whether or not the restaurant Napoli ever existed, there is no doubt that milanesa a la napolitana, Argentina’s version of veal Parmesan, is a good example of how Italian cuisine has influenced Argentine food.

Baked Veal Parmesan Recipe

Although frying the breaded steak makes any veal Parmesan recipe delicious, it also makes it unhealthy and high in calories. However, by cooking the milanesa steak in the oven instead of frying it, you can significantly lower the calories and fat content.

By following my breaded steak in the oven recipe, you can make a breaded steak cutlet that is moist, tender, and delicious in the oven. Although my recipe is delicious, using your own recipe for breaded steak, or using storebought milanesa, is fine as well.

I think that one of the most important parts of a baked veal Parmesan recipe is the tomato sauce. Although any sauce is good for milanesa a la napolitana, I have found that a sauce with a good amount of onion is best. Thus, my recipe for veal Parmesan tomato sauce is as follows:

After letting the tomato sauce for the baked veal parmesan recipe sit in the refrigerator for 30-60 minutes, if not overnight, the first step is to bake the breaded steak in the oven.

Preheat the oven to 450 F and grease a baking sheet with a neutral-flavored oil such as vegetable, sunflower, or canola oil. Place the raw milanesa in the pan, and bake for 5 minutes. After five minutes, remove from the oven, and flip the milanesa so that the side that was face down in the pan is now facing up. With the breaded veal still in the pan, cover the exposed side with thin slices of ham, tomato sauce, shredded cheese, and tomato slices. Then bake the veal Parmesan for an additional 10 minutes at 450 F in order to melt the cheese and soften the tomatoes. Then, remove from the oven and sprinkle with dried oregano. With the great combination of flavors, this baked veal Parmesan recipe is just as good as fried.

Although in Argentina milanesa a la napolitana is commonly served with french fries to make the dish “napo con fritas,” serving this oven baked veal Parmesan recipe with a salad is a healthier option. Whether a small green salad or Argentine potato salad, a healthy side dish his the perfect addition to this baked veal Parmesan recipe.

oven baked veal Parmesan
Oven baked veal Parmesan is delicious and healthy.

Baked Veal Parmesan Recipe Instructions

Recipe Video on YouTube

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recipeshappy.com

All cool recipes and cooking guide for Veal Parmesan Recipe Giada are provided here for you to discover and enjoy. Healthy Menu. Quick Easy Healthy Vegetarian Dinner Healthy Snack For Diabetes Best Cookbooks For Healthy Eating ... Carrabba's Sicilian Chicken Soup Recipe ...

sugarfreemom.com

Instructions. Preheat the oven to 350 degrees F. Place the cutlets between pieces of parchment paper and use a meat mallet to pound the cutlets to about ⅛ inch in thickness. In a shallow bowl, whisk together the pork rind crumbs, whey, baking powder, Italian seasoning, salt, pepper, garlic and onion powder.