Best 13 Veal Parmesan Recipes

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.

VEAL PARMESAN

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.

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.

VEAL CUTLETS PARMESAN

Steps:

• Beat eggs thoroughly, & add salt & pepper.
• Mix bread crumbs with parmesan cheese.
• Dip cutlets in egg, then in bread crumbs.
• Fry in hot oil about 5 minute on each side or until golden brown.
• Place browned cutlets in baking pan.
• Pour layer of tomato sauce over them & then rgin slices of Mozzarella aver that.
• Bake in slow oven for 15 minute or until cheese turns slightly brown.
• Serve very hot.

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:

• see above

VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO

Steps:

• Pound the veal until thin.
• Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
• Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
• Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
• Roll the bundles in the flour and shake off excess.
• Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
• Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
• Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.

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.

VEAL CUTLET PARMESAN

Steps:

• Beat egg in shallow dish. Combine 1/2 cup Parmesan and bread crumbs in another shallow dish. Dip veal in egg and then in crumb mixture to coat. Heat 1/4 cup oil in large skillet over medium-high heat. Saute veal until just browned, about 45 seconds on each side. Drain on paper towels. Set aside. Heat remaining 3 tablespoons oil in medium saucepan over medium heat. Saute onion and garlic until soft, about 7 minutes. Add tomato sauce, water, parsley, oregano and pepper. Reduce heat to low, cover and simmer sauce for 10 minutes, stirring occasionally. Preheat oven to 350 degrees. Spoon half of sauce into 9 x 13 inch ovenproof glass baking dish. Arrange veal over sauce. Top each veal scallop with mozzarella. Pour remaining sauce over. Bake until bubbly, about 25 minutes. Serve immediately. Pass Parmesan separately.

VEAL PARMESAN BURGERS

Steps:

• Preheat the grill to medium-high heat.
• In a medium bowl, combine all the ingredients; mix well. Divide the mixture into 4 equal amounts and form into 4 patties.
• Grill the patties for 4 to 6 minutes per side, or until desired doneness.

BRAISED VEAL SHANKS WITH BACON-PARMESAN CRUMBS

Steps:

• Preheat oven to 300°. Season veal with salt and pepper. Heat vegetable oil in a large heavy pot over medium-high heat. Working in batches (do not crowd), cook, turning occasionally, until golden brown all over, 8-10 minutes; transfer to a platter. Remember: Browned meat tastes better, and this is your only opportunity to build that flavor.
• Wipe out pot, reduce heat to medium, and cook two-thirds of bacon, stirring occasionally, until fat starts to render (you don't want it to get crisp), about 4 minutes. Stick cloves in onion quarters and add to pot along with garlic, rosemary, thyme, sage sprigs, and bay leaves; stir to coat. Add wine, bring to a simmer, and cook until reduced by half, about 4 minutes.
• Add tomatoes, crushing with your hands as you go, then broth and veal shanks along with any accumulated juices. Add water just to cover; season with salt and pepper. Bring to a simmer, then cover and transfer to oven.
• Braise veal shanks, checking occasionally to make sure liquid is not boiling too hard and shanks are still submerged (add water along the way if needed), until meat is extremely tender and nearly falling off the bone, 1 1/2-2 hours. Let shanks cool slightly in liquid, then transfer to a platter or cutting board and tent with foil. Strain braising liquid into a medium saucepan and bring to a simmer over medium-high heat; cook until liquid is reduced to about 2 1/2 cups, 30-40 minutes. Season with salt and pepper.
• Meanwhile, cook remaining bacon in a medium skillet over medium heat, stirring occasionally, until brown and crisp, 5-8 minutes. Transfer bacon to paper towels with a slotted spoon.
• Add olive oil, then breadcrumbs to skillet, season with salt and pepper, and cook, tossing occasionally to coat and brown evenly, until breadcrumbs are golden brown and crisp, 8.10 minutes. Add Parmesan, sage leaves, and reserved bacon and toss to coat. Transfer to a small bowl.
• Spoon some braising liquid over veal shanks and top with breadcrumbs. Serve remaining braising liquid alongside for pouring over.
• DO AHEAD: Veal shanks can be braised 2 days ahead. Let cool in unreduced braising liquid, then cover and chill.

VEAL PARMESAN

Steps:

• Toast French Bread in the oven or toaster oven until light brown.
• Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
• In separate bowl combine egg and milk; mix well.
• Dredge veal in egg mixture and then in breading.
• Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
• Let drain on paper towels until all the veal is cooked.
• Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
• Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
• Cook spaghetti as directed.

VEAL OR CHICKEN PARMESAN

Steps:

• dredge meat in flour and brown in hot evoo lay browned meat in a baking dish add pasta sauce (I use Hunts, in the can) top with mozzarella cheese sprinkle with grated Parmesan cheese bake @ 350 for 45-60 min