116. Veal parmesan (recipe)

Last time I showed how to make lamb ribs marinated in soy sauce — quite an original dish that needs no special cooking skills. Today I'm posting a recipe for veal parmesan — a dish that will grace any festive table and impress guests with the aroma of tender meat seasoned with herbs and cheeses.

Details and photos under the cut.

Cooking time ≈ 1.5 hours.

Ingredients (for 4 servings):

• 3 tbsp olive oil
• 2 cloves of garlic
• 1 pinch of cayenne pepper (a few drops of Tabasco will do instead)
• 1 pinch of cane sugar
• 400 g tinned tomatoes
• 3 tsp oregano
• 50 g wheat flour
• 2 eggs
• 70 g crushed breadcrumbs
• 4 veal cutlets
• 100 g mozzarella
• 40 g grated parmesan
• spices to taste (any meat seasoning and herbes de Provence will do)

In a small pan heat 1 tablespoon of olive oil over a medium heat, add the garlic and fry for 30 seconds. Add the cayenne pepper, sugar, tomatoes and half the oregano, mix well and simmer for 20 minutes, stirring now and then. Season with spices.

Put the flour in a bowl and add spices. Mix the breadcrumbs with the remaining oregano and spices and put them in another bowl.

In a third bowl beat the eggs with 2 tablespoons of water.

Beat the meat out to 5 mm thick. Dip the meat first in the seasoned flour, then in the egg and then in the breadcrumbs. Heat the remaining olive oil in a large pan and fry the cutlets until golden, 2 minutes on each side.

Move them to an ovenproof dish in a single layer and pour the sauce over.

Sprinkle with grated mozzarella and then with parmesan.

Bake in an oven heated to 190°C for 20 minutes (until golden).

Serve hot, with potatoes or rice on the side.

Bon appétit!