Search This Blog

Monday, December 5, 2011

Veal Parmesan

As you all may know, I used to be a "vegetarian" for about 4 months. There were many reasons why I chose to cut out meat for a while, but part of it was because I was just sick of chicken, which was mostly all the meat that I ate before that, with the rare (pun) steak once or twice a year. My "vegetarianism" ended when a friend of mine served me grilled filet mignon wrapped in bacon and I've never looked back since. Since then I have fallen deeply and madly in love with veal. I made veal parmesan last week (the main course before the tiramisu) and it was absolutely delicious. It was very easy to make and was a crowd pleaser- everyone licked their plates clean.

1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder 
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 1/2 cups dried plain bread crumbs
1 1/4 cup grated parmesan cheese, divided
2 large eggs
1 tablespoon water
2/3 cup flour
8 veal scallops (1/8 inch thick)
1/3 cup oil, for frying
2 cups tomato sauce
4-6 ounces grated mozzarella cheese

Pasta Ingredients
1/2 pound angel hair pasta
3 tablespoons olive oil
1/4 cup chicken broth
salt and pepper

Mix together all the spices and add 1 tablespoon to the breadcrumbs in a pie dish along with 1/2 cup of parmesan. Set aside. Add the other tablespoon of spices to the flour in another pie dish or shallow bowl. Set aside. In another shallow bowl mix the eggs and water and beat with a fork until incorporated. Set aside. 

Pat each veal scallop dry and sprinkle with meat tenderizer (optional). Coat each side of the veal with flour, shake off excess, then dunk each side in egg mixture, and finally dunk in the bread crumbs. Place in a heated pan with oil and fry on medium about 1 1/2 minutes per side, until lightly browned. Pour a little bit of tomato sauce in the bottom of a 9x13 in baking dish and place each browned veal scallop in the dish on top of the sauce. Continue this same process with each piece of veal until all are done and in the baking dish. Cover with more tomato sauce, followed by the mozzarella cheese, and then 1/2 cup parmesan. Bake at 375 degrees for about 25-30 minutes, or until cheese is bubbly and starting to brown on top. 

Meanwhile, boil water and add 1/2 pound of angel hair pasta, cooking according to directions on the box. Drain and return to pot along with 3 tablespoons of olive oil, a few splashes of chicken broth, the rest of the parmesan (1/4 cup) and a generous amount of salt and lots of pepper. 

Serve veal on top of the pasta. YUM. Serves 4. 

No comments:

Post a Comment