Veal Parmesan/Parmagiana (How Italian are you?)

While you can use provimi veal, it is very expensive. I have discovered veal patties, breaded or unbreaded. They work just fine. Occasionally I can find them at a big box store and when I do, I usually buy a couple of sleeves just to have them in the freezer. You also might be able to find them in some markets but, if they are breaded, make certain there is freezer paper between them or you will have a real mess on your hands.

Veal Parmesan

Ingredients

  • 6 veal patties (they fit nicely in a 13 x 9 baking dish)
  • Flour for dredging (if the patties are not breaded)
  • Spaghetti sauce, 2 to 3 cups (I prefer Putanescca but use your favorite but Farmer Fran would make her own)
  • Parmesan/parmagiana cheese, grated, 1 1/2 to 2 cups
  • Mozzarella cheese (as many slices as you have veal patties)
  • Oil for frying

Directions

Lightly brown the breaded veal patties. It will probably be necessary to brown them in batches. Keep the browned patties warm on a plate tented with foil.
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Place some of the sauce in the bottom of the baking dish. Then add the veal.
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Cover with sauce and sprinkle with parmesan/parmagiana.
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Place the baking dish in a preheated 350 F oven for about 20 or 25 minutes. Place one slice of mozzarella over each veal patty and return it to the oven until the mozzarella melts and is bubbly.
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Serve over pasta and if you’re so inclined, serve with eggplant parmesan, et voila! Uh-oh. I think that’s French…

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