Veal Parmesan

Name: Veal Parmesan
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 tbsp. olive oil; 1 bay leaf; 1 clove garlic, minced; 1 ⁄ 2 small onion, minced; 1 tbsp. minced parsley; 1 ⁄ 2 tsp. dried oregano; 1 ⁄ 4 tsp. dried thyme; 1 (28-oz.) can whole peeled tomatoes, crushed by hand; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup flour; 4 eggs, beaten; 1 1 ⁄ 2 cups bread crumbs; 8 (2-oz.) veal cutlets, pounded 1/8" thick; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup olive oil; 8 slices provolone cheese; 3 ⁄ 4 cup grated parmesan; 2 tbsp. roughly chopped parsley

Serves
serves 4

ANDRE BARANOWSKI

Veal Parmesan — For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden.

For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden. This recipe also appears in the SAVEUR New Classics Cookbook.

Ingredients

For the Tomato Sauce

3 tbsp. olive oil
1 bay leaf
1 clove garlic, minced
¹⁄₂ small onion, minced
1 tbsp. minced parsley
¹⁄₂ tsp. dried oregano
¹⁄₄ tsp. dried thyme
1 (28-oz.) can whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground black pepper, to taste

For the Veal and to Serve

¹⁄₂ cup flour
4 eggs, beaten
1 ¹⁄₂ cups bread crumbs
8 (2-oz.) veal cutlets, pounded 1/8" thick
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup olive oil
8 slices provolone cheese
³⁄₄ cup grated parmesan
2 tbsp. roughly chopped parsley

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Instructions

Step 1

Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.

Step 2

Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12" skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon 1⁄3 cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1 1⁄2 tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.

Make the sauce: Heat oil in a 4-qt. saucepan over medium. Cook bay leaf, garlic, and onion until soft, 8–10 minutes. Add remaining ingredients; cook until thickened, about 20 minutes.
Make the veal: Heat oven broiler. Place flour, eggs, and bread crumbs in separate shallow dishes. Season veal with salt and pepper. Working with 1 piece at a time, dredge veal in flour, then dip in eggs; coat in bread crumbs and transfer to a plate. Heat 2 tbsp. oil in a 12" skillet over medium-high. Working in batches, and adding remaining oil as needed, cook veal, flipping once, until golden, 3–4 minutes. Transfer to a baking sheet in a single layer. Spoon 1⁄3 cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1 1⁄2 tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.