Veal Parmesian Recipe

RE: Veal Parmesian Recipe Post By Xiomy (Guest Post) (06/07/2005) Linda, I love your recipe. It is so easy and AWESOME! Thank you. RE: Veal Parmesian Recipe Post By Karen (Guest Post) (03/03/2005) Be sure to use fried eggplant in this dish it is excellent very tasty even if you think you don't like eggplant you will love it in this dish :) RE: Veal Parmesian Recipe Post by kimmcg (132) | (01/20/2005) Contact I use the recipe that Linda wrote about. I always use the Ragu and everyone LOVES it. Instead of veal, sometimes I wil use chicken breast pounded out thin, or eggplant sliced really thin too. Awesome and super easy! RE: Veal Parmesian Recipe Post by quickcooker (41) | (01/20/2005) Profile | Contact What I do instead of veal parmesan, is chicken parmesan. I used to do veal, but the cost is so high. I use boneless chicken breasts. 1 egg 1 pound of boneless skinless breasts Progresso Italian Flavored bread crumbs oil for frying Mozzarella cheese (I use a lot) 1 small jar ragu sauce or make home made Beat egg with a small amount of water. (You may flatten the chicken if you are concerned abut it not getting cooked) Dip one breast at a time in the egg mixture, then roll in bread crumbs, till all chicken is coated. Place a frying pan with oil on the burner with medium high heat. brown chicken till lightly browned. Remove when browned to a glass baking casserole dish that will fit all your chicken in. Cover with the ragu and bake 350 till the sauce hot and chicken is cooked through about 20 minutes. Remove dish from oven. Cover with mozzarella and return to oven to melt. Serve with spaghetti or Baked potatoes, salad and hot crusty buttered bread. Enjoy, Linda RE: Veal Parmesian Recipe Post by ThriftyFun (4042) | (01/20/2005) Profile | Blog! | Contact I've heard that often "Veal" in restaurants is usually pork because it is so much cheaper and few will notice the difference. Susan from ThriftyFun RE: Veal Parmesian Recipe Post By Linda. (Guest Post) (01/20/2005) Veal is so expensive-how about chicken parmesan? I use boneless, skinless chicken breast, if they are very thick pound them to an even thickness. Saute in a mix of olive oil and butter until done, then transfer to a baking pan, cover with your choice of marinara sauce, and grated mozzarella cheese. Bake until the cheese melts. Sprinkle with fresh grated parmesan/romano cheese mixture before serving. Serve with pasta and sauce on the side. RE: Veal Parmesian Recipe Post by jeangnome46 (70) | (01/19/2005) Contact 4 veal cutlets, cut 3/8 inch thick (about 4 ounces each) 4 tablespoons olive oil, divided 1 small red bell pepper, finely chopped 1 medium onion, finely chopped 1 rib celery, finely chopped 1 clove garlic, minced 1 can (14-1/2 ounces) whole peeled tomatoes, undrained and finely chopped 1 cup chicken broth 1 tablespoon tomato paste 1 tablespoon chopped parsley 1 teaspoon sugar 3/4 teaspoon dried basil leaves, crushed 1/2 teaspoon salt 1/8 teaspoon black pepper 1 egg 1/4 cup all-purpose flour 2/3 cup fine dry bread crumbs 2 tablespoons butter 1 1/2 cups shredded mozzarella cheese (about 6 ounces) 2/3 cup freshly grated Parmesan cheese Fresh basil leaves for garnish Hot cooked pasta Pound veal with meat mallet to 1/4-inch thickness. Pat dry with paper towels; set aside. To make tomato sauce, heat 1 tablespoon oil in medium saucepan over medium heat. Cook and stir bell pepper, onion, celery and garlic in hot oil 5 minutes. Stir in tomatoes and juice, broth, tomato paste, parsley, sugar, dried basil, salt and black pepper. Cover and simmer over low heat 20 minutes. Uncover and cook over medium heat 20 minutes more or until sauce thickens, stirring frequently; set aside. Beat egg in shallow bowl; spread flour and bread crumbs on separate plates. Dip reserved veal cutlets to coat both sides evenly, first in flour, then in egg, then in bread crumbs. Press crumb coating firmly onto veal. Heat butter and 2 tablespoons oil in large skillet over medium-high heat. Add veal. Cook 3 minutes per side or until browned. Preheat oven to 350 F. Remove veal with slotted spatula to ungreased 13X9-inch baking dish. Sprinkle mozzarella cheese evenly over veal. Spoon reserved tomato sauce evenly over cheese. Sprinkle Parmesan cheese over tomato sauce. Drizzle remaining 1 tablespoon oil over top. Bake, uncovered, 25 minutes or until veal is tender and cheese is golden. Garnish, if desired. Serve with pasta.