Veal Parm With Spaghetti Recipes

RACH MAKES CLASSIC VEAL PARMIGIANA USING OLD-SCHOOL RED SAUCE

Steps:

• 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

VEAL PARMIGIANA

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.

VEAL PARMIGIANA

Steps:

• 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 swap veal for pork leg or even chicken that's been battered out. If you want to spike this with a bit of extra flavour you could also add a few capers or olives to the tomato sauce.
• Preheat your oven to 200ºC/400ºF/gas 6. Pick the leaves off the sprigs of basil and put them into a small bowl of water to keep them fresh. Finely chop the tender stalks. Put a pan on a medium heat and add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes. Prick the chilli a few times and add it to the pan. Allow everything to sizzle for a minute or so, then pour in the tinned tomatoes. Bring to the boil, then turn the heat down and simmer for 20 minutes. Season to taste with sea salt and black pepper.
• Meanwhile, prepare your escalopes. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you. Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third. Dip the escalopes, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the extra egg drip off, then lay the escalope in the breadcrumb mixture. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the escalope.
• Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your escalopes. If your pan isn't big enough, you may have to cook them in batches, adding a little extra oil if needed. Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain. Get yourself a snug-fitting, appropriately sized baking dish (approx. 30 x 20cm) and spread the tomato sauce in the dish. Lay your escalopes on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
• Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over. Perfect with a crunchy zingy salad, but in America they'd also serve it with things like spaghetti, rice or mashed potatoes, polenta or crusty bread.

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.

VEAL PARMESAN

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

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.

LIGHTER VEAL PARMESAN AND SPAGHETTI RECIPE

Steps:

• Heat the oven to 350 F/180 C/Gas 4.
• Heat the olive oil in a heavy skillet over medium heat. When the oil is hot, add the veal. Cook the veal for about 4 to 6 minutes, turning to brown both sides. Remove the veal and set aside.
• Add the onion and green bell pepper to the skillet and cook until tender. Stir in the wine, tomatoes, tomato sauce, tomato paste, parsley, and oregano; blend well. Add the veal back to the pan and bring to a simmer. Reduce the heat to low, cover the pan, and simmer for 30 minutes, stirring occasionally. Add the Parmesan cheese and stir to blend.
• Meanwhile, cook the spaghetti in boiling salted water following the package directions; drain thoroughly.
• Mix about half of the sauce into the hot drained spaghetti. Put the spaghetti into a baking pan (approximately 13 x 9 x 2 inches). Top the spaghetti with veal cutlets and the remaining sauce. Top with the cheese slices or an equal amount of shredded mozzarella cheese.
• Bake in the preheated oven for about 10 to 15 minutes, until cheese is melted.
• Serve the dish with a tossed green salad and garlic bread, and pass the Parmesan.

LINDA'S SPAGHETTI WITH VEAL PARMESAN

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.

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.

RESTAURANT-STYLE VEAL PARMESAN

Steps:

• Using a meat hammer pound 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.
• Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
• Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.
• Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.
• Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).
• On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.
• Add the sliced prosciutto 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
• Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.
• Serve with your favorite pasta and enjoy!

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.