Monday, March 3, 2014

Veal Parmesan – Our First

Our cattle farming neighbors had some veal in their freezer and asked if I would like to make something from it for all of us and I quickly agreed.  Having been well pleased with our recent Chicken Parmesan, I decided to try parts of that recipe for our first ever homemade Veal Parmesan.

After seeing what cuts they had, I decided to go with sirloin, which I trimmed and soaked for five hours in marinade.  I used the same breading, but unlike the chicken, I pan fried the veal and baked it in a pan topped with sauce – the more traditional cooking method.

2 cups buttermilk
1 tsp. salt  
1 tsp. black pepper
1½ tsp. McCormick Italian Herbs (ground on medium)

Ingredients for 6 servings:
6 veal cutlets
1½ cups Panko bread crumbs (or your favorite)
4 tbsp. McCormick Italian Herbs (ground on medium)
½ cup Parmesan cheese, grated plus more for dusting
2 tsp. garlic powder
Olive oil as needed
Cooking spray
Provolone cheese, 6 slices
Tomato sauce (your favorite)
1 lb. your favorite pasta (egg noodles for us)

1. Preheat the oven to 350 degrees.
2. Add the panko, spices, and parmesan to a dish and mix until well combined.
3. Remove cutlets from the marinade, allow excess to run off then roll each piece in the Panko mixture until well coated.
4. Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove cutlets to a plate and blot with paper towels.
5. Lightly oil a baking pan or shallow baking dish and spread a thin layer of tomato sauce across the bottom. Arrange the cutlets over the sauce and sprinkle with more Parmesan cheese. Cover with the tomato sauce and top with a provolone slice. 
6. 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.
7. Remove cutlets from the oven, plate the pasta, top with a cutlet, and add a little more fresh Parmesan.

The above shot was the best we could get from a phone camera.  I thought the meal was delicious and the only thing I would do differently, is make a couple of light passes with the jicard to tenderize the meat a little.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


3/1/14 event date


  1. Looks like it turned out really delicious!

  2. Larry, Looks go to me! I haven't had veal in ages although Lauire had an Italian veal dish on one of our trips this past year... Take Care, Big Daddy Dave

  3. Sounds like a delicious meal, Larry…I'm sure everyone enjoyed the meal. If the meat wasn't quite tender enough, perhaps pounding it it a quarter of an inch would work.

  4. I would definitely love this meal. I don't think I can say that I have ever prepared veal but, I have eaten it many times.

    Looks wonderful.


  5. I haven't had veal parmesan in years... We actually had it a few times when I was a kid, but I remember I loved it right up until the point my sister told me veal was baby cow. For some reason I could not get past that thought and would not eat it again. lol It wasn't until I was an adult and was working at an Italian restaurant that I had it again. There's was some of the best I had ever had!!! I have never made it at home though... this makes me want to make it tonight!!!

  6. I grew up on a farm where my grandmother made the most delicious veal dishes. Stuffed breast of veal was my favorite. I seldom see it in even the best markets any more. How nice that your neighbor shared with you. Your dish has my mouth watering, Larry. I bet it was delicious.

  7. That's a gorgeous plate of veal parmesan. Love this dish. Love your spring flower photo too!

  8. That looks like a delicious plate of food, Larry! I haven't had veal Parmesan in too long.

  9. I would have never thought to soak in buttermilk. Veal is rather bland to me and the addition of herbs and pepper along with the enzymatic properties of buttermilk would be indeed flavorful, and should've helped tenderize. Would have like to dug into that plate for sure. BTW - I read your comment and because of it, I made a few changes..... ;-)

  10. It's been ages since I've had veal parm. I love that photo of holding the plate. I should do that more often in my pictures.

  11. I haven't had veal in ages. Looks like a winner to me. Lucky you to find such nice veal.


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