Veal Parmesan
My husband picked up veal on sale and I wasn't sure what to do with it. My hubby suggested making veal parmesan, so I decided I would just make it like chicken parmesan. Funny thing was, I was out of bread crumbs, but had some french bread sitting around going stale. First time I made my own bread crumbs and it made the dish even better. I make it now at least twice a month or more.
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INGREDIENTS
Nutrition- 1 - 1 1⁄2lb veal cutlet
- 1⁄2loaf French bread (whatever you don't use, use for meatloaf the next day)
- 1⁄4cup parmesan cheese
- 1teaspoon paprika
- 1⁄2teaspoon italian seasoning
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1
- 2
- 1⁄2
- 1⁄4
- 1(26 ounce) jar spaghetti sauce (I use Ragu Parmesan and Romano)
- 1(4 ounce) can tomato sauce
- 1teaspoon italian seasoning
- 1
- 8ounces thin spaghetti, cooked
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DIRECTIONS
- Toast French Bread in the oven or toaster oven until light brown.
- Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
- In separate bowl combine egg and milk; mix well.
- Dredge veal in egg mixture and then in breading.
- Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
- Let drain on paper towels until all the veal is cooked.
- Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat.
- Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
- Cook spaghetti as directed.
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