How To make Veal Parmigiana
G. Granaroli XbrG76A Dry bread crumbs (seasoned or plain) 1 1/2 pound Cutlets sliced thin and
Olive oil for frying pounded (except for fish) Grated cheese and slices of 4 Beaten eggs -- lightly salted
mozzarella (1 per cutlet)
*(can be used for chicken, turkey, or fish fillets) Dip each cutlet into egg, breadcrumbs, and quickly into egg again. Put into hot, but not smoking olive oil. (If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.) Cook each one about 3-4 min. on each side until golden brown. Drain well on paper towels or brown bags. When all cutlets are done, arrange in a shallow baking dish. Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce. Generously sprinkle with grated cheese. Top with mozzarella slices and bake in oven for about 20 min. until cheese melts. Serve hot with pasta on the side. Converted by MMCONV vers. 1.00
How To make Veal Parmigiana's Videos
Homemade Veal Parmigiana with Blackstone Betty | Blackstone Griddles
In this recipe video, Blackstone Betty will show you how to make a delicious Veal Parmigiana on the Blackstone griddle. This traditional Italian dish features tender veal cutlets, which are topped with marinara sauce, melted mozzarella cheese, and cherry peppers. With simple, step-by-step instructions, you'll be able to whip up a mouthwatering Veal Parmigiana in no time. This flavorful recipe is certain to impress your loved ones and become a household favorite!
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The Best Chicken Parmesan Recipe | Chef Jean-Pierre
Hello There Friends! I am finally bringing you my take on a Chicken Parmesan! Chicken Parmesan can be one of the easiest dishes to prepare in the kitchen. With a little effort in making a good Marinara Sauce and preparing the Chicken Milanese, you are going to be golden when making this Chicken Parmesan! Let me know what you think in the comments below.
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Veal Parmesan! So tender and Delicious!
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ingredients:
8 pieces veal cutlet
8 large eggs
seasoned panko
all purpose flour
canola and olive oil
angel hair pasta
marinara sauce
buffalo mozzarella
provolone
mozzarella
romano
garlic salt n pepper
cream
directions:
wrap veal in plastic wrap pound out, dredge in seasoned flour then egg n cream mixture, then panko crumbs with Romano, fry in canola n olive oil till golden both sides, remove from pan, place on baking sheet cover with sauce n grated cheese and top with slice of provolone, season with basil broil on hi till melted. remove top with more sauce and Romano, salt pepper to taste. cover cooked pasta with sauce, enjoy!
Rachael's Veal Parmigiana
Breaded and fried veal cutlets topped with homemade red sauce and cheese that’s broiled until it’s melted and browned—it’s hard to mess with the classic!
An Amazing Veal Parmesan Recipe
In this video we made a Veal Parmesan Recipe that came from Italy through Ellis Island with my great grandmother way back in 1903.
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Veal Sicilian: A Mouthwatering Feast for Your Taste Buds
This is truly the best recipe with eggplant we ever tasted. Veal Sicilian is a cross between eggplant parmigiana and veal parmigiana with a three-cheese layer then topped with tomato sauce, and yes, more mozzarella. This dish was one of our father’s creations and served at his restaurants. This Veal Sicilian recipe can be served with a side of your favorite pasta or on a loaf of bread.
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