ANDRE BARANOWSKI
Recipes

Recipes from The New Classics Cookbook

For 20 years we've traveled the world, collecting recipes for the most iconic dishes—a joyful hunt that's at the core of SAVEUR. More than simply delicious, these classics are edible archives of culture and history, a way to deepen our understanding of place by performing the same techniques, working with the same ingredients, and reveling in the same flavors as countless cooks before us. Packed between the covers of our new book, The New Classics Cookbook, are a thousand of these beloved recipes, drawn from our ever-expanding collection of global dishes. Here's a taste.

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. SERVES 4 INGREDIENTS FOR THE SAUCE:
3 tbsp. olive oil
1 bay leaf
1 clove garlic, minced
½ small onion, minced
1 tbsp. minced parsley
½ tsp. dried oregano
¼ 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:
½ cup flour
4 eggs, beaten
1½ cups bread crumbs
8 (2-oz.) veal cutlets, pounded ⅛ thick
Kosher salt and freshly ground black pepper, to taste
½ cup olive oil
8 slices provolone cheese
¾ cup grated parmesan
2 tbsp. roughly chopped parsley INSTRUCTIONS 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. 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 ⅓ cup reserved sauce over each cutlet; top with 1 slice provolone and sprinkle with 1½ tbsp. parmesan. Broil until cheese is golden and bubbly, 4–5 minutes. Garnish with parsley.

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