Veal Parmigiana: A Classic Italian-American Delight
Veal Parmigiana, or Veal Parmesan, is a beloved Italian-American classic. This dish features tender veal cutlets, breaded to perfection, then pan-fried and topped with a rich tomato sauce and melted mozzarella cheese. It's a comforting and satisfying meal that's perfect for a weeknight dinner or a special occasion. This guide will walk you through creating a delicious Veal Parmigiana that will impress your family and friends.
Ingredients You'll Need
Before you begin, gather these essential ingredients for your culinary masterpiece:
For the Veal Cutlets:
- 1 ½ pounds veal cutlets: Choose thin cutlets for even cooking. You can ask your butcher to pound thicker cutlets to achieve the desired thickness.
- ½ cup all-purpose flour: For a crispy breading.
- 2 large eggs: Lightly beaten, for binding the breading.
- 1 ½ cups bread crumbs: Italian-seasoned breadcrumbs are recommended for authentic flavor.
- Salt and freshly ground black pepper: To season the veal.
- Olive oil: For pan-frying.
For the Tomato Sauce:
- 2 tablespoons olive oil: For sautéing aromatics.
- 2 cloves garlic, minced: Adds depth of flavor.
- 28 ounces canned crushed tomatoes: Use high-quality canned tomatoes for the best taste.
- 1 teaspoon dried oregano: A classic Italian herb.
- 1 teaspoon dried basil: Another essential Italian herb.
- Salt and freshly ground black pepper: To season the sauce.
For the Topping:
- 1 ½ cups shredded mozzarella cheese: Fresh mozzarella is preferable for the best melt.
Step-by-Step Instructions: Mastering the Veal Parmigiana
Let's embark on creating this culinary delight!
Preparing the Veal Cutlets:
- Season the veal: Season both sides of the veal cutlets generously with salt and pepper.
- Breading the veal: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour, then dip it into the egg, ensuring it's fully coated. Finally, coat the cutlet thoroughly in breadcrumbs.
- Pan-frying the veal: Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded cutlets in the hot oil and cook for approximately 2-3 minutes per side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside.
Making the Tomato Sauce:
- Sauté the garlic: Heat olive oil in the same skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Simmer the sauce: Add the crushed tomatoes, oregano, and basil to the skillet. Season with salt and pepper. Bring the sauce to a simmer, then reduce heat to low and let it simmer for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
Assembling and Baking:
- Layer the ingredients: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the tomato sauce. Arrange the cooked veal cutlets over the sauce. Pour the remaining tomato sauce evenly over the veal.
- Add the cheese: Sprinkle the shredded mozzarella cheese generously over the veal and sauce.
- Bake to perfection: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Serving Your Masterpiece:
Let the Veal Parmigiana rest for a few minutes before serving. Garnish with fresh basil leaves if desired. Serve hot and enjoy this classic Italian-American dish!
Tips and Variations: Elevating Your Veal Parmigiana
- For a richer flavor: Use a combination of marinara sauce and a creamy Alfredo sauce.
- Add some vegetables: Sauté some mushrooms, bell peppers, or onions and add them to the tomato sauce for added flavor and texture.
- Spice it up: Add a pinch of red pepper flakes to the tomato sauce for a little heat.
- Make it ahead: You can prepare the tomato sauce and bread the veal cutlets ahead of time. Assemble and bake just before serving.
Enjoy your homemade Veal Parmigiana! Remember to share your culinary creation with friends and family. And don't forget to leave a comment below with your experience!
