Classic Italian Veal Parmesan
Indulge in the rich and comforting flavors of Classic Italian Veal Parmesan, a dish that showcases tender veal cutlets enveloped in a crispy breadcrumb coating, smothered in a homemade marinara sauce and generously topped with a blend of gooey cheeses. This hearty meal is perfect for a cozy family dinner or special occasion, combining the freshness of herbs and tomatoes with the succulent veal for an unforgettable culinary experience. Whether served on its own or alongside a side of spaghetti, this dish is sure to impress your guests and tantalize your taste buds. Feel free to reach out with any questions at AlanLeonetti@q.com
2
Servings
900
Calories
21
Ingredients
Ingredients
Hunts Chunky Crushed Tomatoes
29 ounces (canned)
Hunts Tomato Paste
12 ounces (canned)
Stewed Tomatoes (Italian)
14.5 ounces (canned)
Extra Virgin Olive Oil
1/4 cup (raw)
Garlic Cloves
6 cloves (chopped)
Garlic Juice
1 teaspoon (from jar)
Shallot
1 (diced)
Dried Oregano
2 tablespoons (dried)
Dried Italian Seasoning
4 tablespoons (dried)
Dried Basil
1 teaspoon (dried)
Splenda Granular
1 tablespoon (sugar substitute)
Salt
1/2 teaspoon (to taste)
Black Pepper
1/2 teaspoon (to taste)
Veal Cutlets (Top Round)
2 (1/2 inch thick, tenderized)
Unseasoned Breadcrumbs
2-3 cups (for coating)
Flour
for coating (all-purpose)
Eggs
2 (beaten)
Extra Virgin Olive Oil
for frying (raw)
Marinara Sauce
4 cups (prepared)
Parmesan Cheese
1/2 cup (grated)
Fratella Cheese or Fontina
1 lb / 8 slices (crumbled or sliced)
Instructions
1
Prepare the Marinara Sauce: Pour the crushed tomatoes, tomato paste, and olive oil into a large pot over medium heat.
2
Add the sliced garlic cloves and diced shallots to the pot.
3
Mix in the dried oregano, Italian seasoning, basil, Splenda, salt, and black pepper. Stir well to combine all ingredients.
4
Cover the pot and let the sauce simmer over medium heat, stirring every 10 minutes, for about 1 hour, until it bubbles and is heated through.
5
Reduce the heat to a low simmer and continue to cook for an additional 1 to 2 hours, stirring occasionally to prevent sticking.
6
Once finished, remove the sauce from heat and give it a final stir.
7
Preheat the oven to 350°F (175°C).
8
Prepare for the Veal: In a shallow bowl, beat the eggs. On a large plate, spread out the flour, and on another plate, spread the breadcrumbs.
9
Pat the veal cutlets dry with paper towels to ensure a crispy coating.
10
Coat each cutlet in flour, dip in the beaten eggs, and finally cover in breadcrumbs, ensuring all sides are well coated.
11
In a large skillet, heat olive oil over medium-high heat until extremely hot. Carefully add the breaded veal cutlets to the skillet.
12
Cook the cutlets until golden brown on both sides, about 3-4 minutes per side. Sprinkle with pepper to taste.
13
Prepare your baking dish by spraying with non-stick spray or coating it with oil.
14
Spread half of the marinara sauce evenly in the bottom of the baking dish.
15
Place the browned veal cutlets over the sauce, followed by the remaining marinara sauce poured over the cutlets.
16
Generously sprinkle the grated Parmesan and crumbled Fratella or Fontina cheese on top.
17
Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly.
18
Serve hot, optionally alongside cooked spaghetti topped with reserved marinara sauce.
Nutrition Information
40
Fat
60
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Italian Veal Parmesan?
It is a hearty dish featuring tender veal cutlets with a crispy breadcrumb coating, topped with homemade marinara sauce and a blend of melted cheeses.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What are the primary ingredients for the marinara sauce?
The sauce uses chunky crushed tomatoes, tomato paste, stewed Italian tomatoes, olive oil, garlic, shallots, and various dried herbs.
Why is Splenda included in the sauce?
Splenda Granular is used as a sugar substitute to balance the acidity of the tomato-based marinara sauce.
How long should the marinara sauce simmer?
The sauce should simmer for about 1 hour until bubbling, followed by an additional 1 to 2 hours on low heat.
What cut of veal is best for this recipe?
Top Round veal cutlets that are 1/2 inch thick and tenderized are recommended.
Why must the veal cutlets be patted dry before cooking?
Patting the veal dry with paper towels ensures that the breadcrumb coating becomes crispy during frying.
What is the correct breading sequence for the veal?
Coat the veal in flour first, dip it into beaten eggs, and finally cover it thoroughly with breadcrumbs.
What type of breadcrumbs should I use?
The recipe calls for 2 to 3 cups of unseasoned breadcrumbs.
How should the veal cutlets be fried?
Fry them in a large skillet with extremely hot olive oil over medium-high heat until golden brown on both sides.
How long does it take to brown the veal?
It typically takes about 3 to 4 minutes per side to achieve a golden brown color.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How do I prepare the baking dish?
Spray the baking dish with non-stick spray or coat it lightly with oil before assembly.
How is the Veal Parmesan assembled for baking?
Spread half the sauce in the dish, add the browned veal, pour over the remaining sauce, and top with cheeses.
What cheeses are used in this recipe?
The recipe uses grated Parmesan and either crumbled Fratella or Fontina cheese.
How long does the dish need to bake?
Bake the assembled dish for 10 to 15 minutes.
How do I know when the Veal Parmesan is ready?
The dish is ready when the cheese on top has melted and is bubbling.
What is a recommended side dish?
It is traditionally served hot alongside cooked spaghetti topped with the reserved marinara sauce.
How many calories are in a serving?
There are approximately 900 calories per serving.
What is the protein content of this meal?
Each serving contains 60 grams of protein.
How much fat is in this dish?
There are 40 grams of fat per serving.
Can I use pre-made marinara sauce?
While the recipe provides instructions for a homemade sauce, you can use 4 cups of prepared marinara sauce if preferred.
What type of oil is used for both the sauce and frying?
Extra virgin olive oil is used for both components of the recipe.
Which dried herbs are used for seasoning?
The seasoning includes dried oregano, Italian seasoning, and dried basil.
Is there any garlic in the marinara?
Yes, the recipe uses 6 chopped garlic cloves and 1 teaspoon of garlic juice.
What type of onion is used?
One diced shallot is added to the marinara sauce for flavor.
Is the veal seasoned during cooking?
Yes, you should sprinkle the cutlets with pepper to taste after browning them.
How much Parmesan cheese is needed?
You will need 1/2 cup of grated Parmesan cheese.
What is the description of this dish's flavor profile?
It is described as rich and comforting, combining fresh herbs and tomatoes with succulent veal.
Who can I contact for questions regarding this recipe?
You can reach out to AlanLeonetti@q.com with any questions.