Veal Parmesan
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Veal Parmigiana/Parmesan: Vitello Parmigiana (e24)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everybody's grandma) shares her personal favourite, veal parmigiana. This is such a versatile dish! Seeking something more special? Serve up the veal parmigiana on a bed of pasta. Wanting a bite on the go, tuck the cutlet into a panino (bun), and presto, you have yourself a delicious portable meal. Favouring a vegetarian option? Simply switch out the veal for eggplant. Or if you are preferring white meat, use chicken or turkey breasts. The same recipe allows you to go in several different but delicious directions.
In this video, Nonna uses veal cutlets. She first dusts them in flour, then dips them in an eggwash and into a mixture of Italian seasoned bread crumbs with a handful of grated parmesan cheese. Once the cutlets are breaded, she pan-fries them in hot canola oil. Nonna tests the heat and gives extra flavour to the oil, but adding several cloves of garlic. This tip is very useful to guide you on the oil's readiness. Since the veal is very thin, just a few minutes on each side and the frying is complete.
Top the cutlets with a lovely homemade Italian tomato sauce (sugo) and sprinkle with parmesan cheese. Bake for about 15 minutes at 350F. Then remove, add grated mozzarella and fresh basil and return to the oven until melted (about 10 minutes).
Buon appetito!
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Legendary Veal Parmesan from Carbone in Las Vegas
Authentic Italian Veal Parmigiana | Cooking with Zia
My name is Anthony and I'm an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I'm passionate about good food and lots of it.
Today, we bring back Cooking with Zia! You've been loving this series and so I've met up with Zia again to cook a highly requested, authentic Italian dish: the Veal Parmigiana...
Try this at home, let me know how you go and how you made it your own.
INGREDIENTS:
- Veal, thinned (800grams)
- Plain Flour (200-300grams)
- Eggplant (1-2)
- Smoked Fior di Latte or Mozzarella
- Passata (800mL)
- Fresh Basil
- Parmigiano Reggiano (Grated)
- Olive Oil
METHOD:
- Cut 1-2cm eggplant slices
- Cut 1-2cm cheese slices from Fior di Latte
- Heat up olive oil on stove
- Lightly coat veal in flour
- Lay meat down in pan
- Flip meat when lightly coloured
- Once cooked, leave meat to rest
- Oil grill pan
- Once hot, add eggplant onto grill pan
- Drizzle oil on top of eggplant
- Flip eggplant once charred and golden
- Salt eggplant once finished
- Add meat onto pan
- Layer with sauce
- Add basil
- Add fior di latte and eggplant on top
- Finish with extra sauce and parmigiano reggiano
- Pour hot water into pan
- Cook on medium heat, covered, for 5 minutes on the stove
- Remove lid and cook for another 2 minutes to reduce liquid
- Serve and garnish with basil
ENJOY!
#cookingwithzia #italian #italianfood #parmigiana #cooking #mybigfatmess
The Veal Chop Parmigiana by the Brooklyn Brothers | Monster Veal Parmigiana
This dish is a true Italian classic, and for good reason. The combination of tender veal chops, rich alfredo sauce, and homemade tomato sauce is simply irresistible. The crispy breading on the veal adds a perfect texture contrast, and the whole thing whereas the other is topped with tomato sauce and a generous amount of melted Provolone & Fontina cheese, and the other with an Alfredo Mushroom Sauce smothered in cheese.
Here's what you'll need:
• 4 bone-in veal chops
• Salt and pepper to taste
• 1 cup all-purpose flour
• 5 eggs
• 2 cups of Italian style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 cups of olive oil
• 1 Cup of Romano cheese
• 8 oz. of shredded Fontina cheese
• 8 oz. of shredded Provolone cheese
Instructions:
1. Season the veal chops with salt and pepper. Dredge the chops in flour, then dip them in the beaten eggs. Finally, coat the chops in the breadcrumbs.
2. Heat the olive oil in a large skillet over medium-high heat. Add the breaded veal chops and cook for 2-3 minutes per side, or until golden brown and then place in a 400 degree oven for 10 minutes.
3. While the veal chops are cooking, begin preparing the alfredo sauce.
4. Once the veal chops are cooked, transfer them to a baking dish. Pour the Alfredo sauce over the veal chops, then top with the pesto sauce. Sprinkle the mozzarella cheese over the top.
5. Bake in a preheated 400 degree F oven for 10 minutes, or until the cheese is melted and bubbly.
6. Serve immediately and enjoy!
Alfredo Mushroom Sauce Ingredients:
• Pint of Heavy cream
• ½ stick of butter
• 8 ounces of sliced mushrooms
• 3 cloves of garlic (chopped)
• ¼ cup of white wine
• 3-4 TBSP of Romano cheese
• Salt & Pepper to taste
Instructions:
1. In a large pan add butter and garlic – fry garlic until translucent.
2. Add mushrooms and wine – sauté for about 5 minutes.
3. Add the heavy cream, salt and black pepper
4. Let boil (frequently stirring) for about 5 minutes.
5. Add Romano cheese and turn off heat.
OUR TOMATO SAUCE RECIPE:
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Video Edited by Sean Simmons
This Monster Veal Parmigiana Is a Red Sauce Classic | Food Skills
Dripping in sauce and covered in cheese, veal parmigiana is not only a staple of Italian-American cooking, but one of the world's great comfort foods. At Emilio's Ballato—a last vestige of Manhattan's old-school Italian eaters—the veal parm is a dish made to appease the New York appetite: breaded, pan fried, and coated in a heavy blanketing of melted buffalo mozzarella. Each night, the restaurant's executive chef, Anthony Vitolo, prepares the plate-sized cut of meat as if he's cooking for his extended family. And though Emilio's Ballato is often slapped lovingly with the label of red sauce joint, the trattoria excels well beyond the basics of marinara and meatballs. Still, as restaurants around the city continue to embrace the high-end and haute, the veal parmigiana at Emilio's Ballato is a must-try for Italian food-lovers the world over.
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