Italian Veal Parmesan Recipe

Italian Veal Parmesan Recipe shows you how to make the classic Italian Veal Parmesan recipe. Italian Veal Parmesan Recipe has this dish on it’s menu. The Veal is not grounded but Prime Milk Feed Veal Cutlets. The recipe calls for Veal breaded and topped Parmigiana Reggiano, which is a hard Cheese from Italy. This dish is prepared by pounding Veal cutlets flat and dredging them in Egg and Panko breadcrumbs that are infused with Italian spices. This recipe is easy recipe to make. The Bald Chef shows you how to make the best Italian Veal Parmesan. This fried Veal Cutlets are topped with and Mozzarella, and Parmesan cheese. Best plated with Egg Fettuccine, and Italian Marinara Sauce. This is one of the best recipes for veal Parmesan you ever tasted.

Ingredients For Italian Veal Parmesan Recipe

These are the ingredients you will need to make Italian Veal Parmesan:

  • 1 Egg
  • 1/4 Cup of Panko Breadcrumbs
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Sea Salt
  • 1 Tablespoon Oregano
  • 3 6 oz. Veal Cutlets
  • 1/4 Cup of Extra Virgin Olive Oil
  • 1 Tablespoon of Crushed Garlic
  • 3 slices of Mozzarella Cheese
  • 2 Tablespoons Parmigiana Reggiano Cheese
  • 16 oz. of Fresh Egg Fettuccine
  • 10 oz. of Italian Marinara Sauce

Cooking Instructions For Veal Parmesan

This is The Bald Chef’s recipe for Veal Parmesan. First step is to beat 1 Egg. Place 1/4 Cup of Panko Breadcrumbs on a plate. Season up The Panko Breadcrumbs with 1 Tablespoon Black Pepper, 1 Tablespoon Sea Salt, 1 Tablespoon Oregano, and mix well. The 6 oz. Veal Cutlets are prepared by pounding Veal Cutlets flat using a Meat Mallet Tenderizer. In a Fry pan bring 1/4 Cup of Extra Virgin Olive Oil to heat on your stove. Add 1 Tablespoon of Crushed Garlic to the hot Olive Oil, and season the oil. Take your Veal Cutlets one by one and drop them into the Egg wash and then coat them with the Italian Seasoned Breadcrumbs. Place the breaded Veal Cutlets into the Olive Oil and fry until done. When the Veal is cooked golden brown remove the Veal from the oil and drain. On a Cookie Sheet set your Veal and top with a slice of Mozzarella Cheese and crown the Veal with some Parmigiana Reggiano Cheese. Set your oven on broil and place the Veal into the oven for about 3 minutes until the Cheese is melted. Plate the Veal Parmesan with some Fresh Egg Fettuccine and top with Italian Marinara Sauce.

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