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.

Marinade:

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)

Directions:

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.

Larry

3/1/14 event date