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Cover: Mamma Mia!

22Aug 12

Veal Parmesan

Veal Parmesan

This recipe is a hearty favourite of mine. Pasta itself is filling, but with the breaded red meat and strong cheese, I recommend that you make this only when famished!

This is more of a lunch item as well. My wife and I prefer the Mediterranean diet, so we normally eat a substantial lunch and a lighter dinner. Eating a heavier lunch gives us the energy we need and allows time for proper digestion.

I lent this recipe to a friend of mine who wanted to show off his  culinary skills. He proudly served it as dinner to his family. Later, his wife confided to us that although it was tasty, their young son suffered from fairly vivid nightmares all night. We all know that there are a number of things that can affect your dreams, but my personal suspicion is that it was the heavy meal right before bedtime.

I serve a side salad with lettuce and tomatoes, drizzled over with oil and vinegar. The lettuce aids in digesting the meat. You could also try this summer salad with pears and cheese. Or save that option for your light dinner before a peaceful night’s sleep.

Veal Parmesan
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
With breaded red meat, pasta and cheese, I recommend this for when you are famished!
Ingredients
  • 300g fettucine
  • 2 veal cutlets
  • 100g all-purpose flour
  • 2 eggs
  • 100g breadcrumbs
  • 5 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 120ml red wine
  • 250ml passata
  • 1 green onion, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 100g Parmesan cheese
  • 2 slices Mozzarella cheese
Instructions
  1. Wrap the cutlets in clingfilm and use a mallet to flatten them.
  2. Beat the eggs in a small bowl, setting aside a separate bowl for flour and for the breadcrumbs.
  3. Cover the cutlets in flour by dipping them in the corresponding bowl.
  4. Next drench them in the beaten eggs and coat with breadcrumbs.
  5. In a frying pan on medium-high heat, heat 2 tablespoons of olive oil and brown the veal cutlets until golden on both sides. This should take 2-4 minutes on each side.
  6. Remove the veal from the heat and cover with aluminum foil to keep warm.
  7. Pour in 3 tablespoons of olive oil into the same frying pan to sweat the onions.
  8. Once translucent, add the garlic for another minute.
  9. Pour in the wine and let it evaporate for 2 minutes.
  10. Stir in the passata, basil, oregano, parsley and almost all of the green onion, setting some aside for garnishing later. Let it all simmer together for 10 minutes or so. The sauce should begin to thicken and emit a pleasant aroma.
  11. When almost to the perfect consistency of your liking, place the veal cutlets on top of the sauce, but spoon out a few tablespoons on top of the veal.
  12. On top of that layer of sauce, equally distribute the Parmesan and Mozzarella cheeses.
  13. Let this simmer for another 10 minutes on a low heat so that the veal is warmed up again and the cheese begins to melt.
  14. During those 10 minutes, you can prepare the fettucine according to instructions on the packet.
  15. On a plate, serve the fettucine, sauce and veal cutlets, garnished with the leftover green onion.

 

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One comment

  1. I´m drooling!

    Reply

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.