Skillet Veal Parmesan Recipes

ULTIMATE VEAL PARMIGIANA

Steps:

• Preheat oven 400 degrees.
• Tenderize veal to 1/4" thickness.
• Spry large casserole with non stick spray.
• Heat 2 tablespoons of oil in a large skillet, over medium high heat.
• Add onion and garlic, cook until tender, approximately 5 minutes.
• Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
• Simmer for about 20 minutes, stirring often.
• Look for and carefully remove bay leaf.
• Dip veal cutlets into egg and coat with breadcrumbs.
• Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
• Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
• Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
• Before serving, sprinkle with balance of parmesan.

CLASSIC VEAL PARMESAN

Steps:

• If you're using cutlets, place them between two slices of saran wrap and pound them until they're about an 1/8-1/4 inch thick. If you're using scallopini, proceed to step 2.
• Season the veal with Kosher salt and pepper on both side.
• Set out 3 bowls to bread the veal (large, shallow bowls work best for this). Add the flour to one and the eggs to another. Give the eggs a quick whisk.
• In the third bowl, whisk together the breadcrumbs, 1/4 cup Parmesan cheese, parsley flakes, garlic powder, and basil.
• Pick up one veal scallopini and dip it in the flour, coating it on both sides. 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. Transfer to a greased baking dish. Repeat with any remaining cutlets.
• Top each cutlet with the remaining Parmesan. Spoon the spaghetti sauce over top, followed by a slice of mozzarella cheese. Bake for 15 minutes.
• Serve the Veal Parmesan with a side of pasta or your favorite vegetable.

SKILLET VEAL PARMESAN

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.

VEAL PARMIGIANA

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.

VEAL PARMESAN

Steps:

• Cover work surface with plastic wrap.
• Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet.
• Cover with another piece of plastic.
• pound the cutlets to 1/8-inch thickness.
• Lightly season on both sides with salt& pepper.
• Place flour in a shallow bowl.
• Place the breadcrumbs in another shallow bowl.
• Beat the eggs and milk together in a shallow bowl.
• Dredge the flattened veal chops in 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 bacon 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 bacon.
• 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, 5-6 minutes .
• Serve immediately, 2 cutlets person, with noodles.

VEAL PARMESAN

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.

VEAL PARMESAN

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.