Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Veal Parmesan

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This is my husband’s all time favorite meal.  The shame is that veal is not often found in restaurants anymore and many grocery stores stopped carrying it as well.  I do find veal at Baron’s Market.  My favorite use of veal is for Wiener Schnitzel (Viennese Breaded Veal Cutlets).  This week I made Veal Parmesan.  Breaded Veal Cutlets topped with Parmesan Cheese over pasta and served with your favorite spaghetti sauce (I really like Hunt’s Traditional Sauce when I don’t have time to make it from scratch).

Veal Parmesan

Serves 4

  • 3/4 lb pasta (like angel hair or spaghetti) cooked according to directions
  • 16 oz of your favorite spaghetti sauce
  • Grated Parmesan cheese
  • 4 veal cutlets, pounded thin
  • salt and pepper
  • flour
  • 2 eggs
  • dry seasoned breadcrumbs
  • Canola Oil/Vegetable Oil

Directions:

  1. Bring a large pot of water to boil (for pasta).
  2. While the water is heating, pound the veal cutlets until they are thin (1/8 inch).  Season the cutlets with salt and pepper, dip in the flour to coat.  Shake off excess.  Dip in beaten eggs.  Coat in breadcrumbs (if you wish stir in about 1/4 cup grated Parmesan into the breadcrumbs).  Heat about 1/4 inch canola or Vegetable oil in a large skillet until hot.
  3. Start cooking the Pasta in boiling salted water.
  4. Fry the cutlets, two at a time, about 2 minutes each side  or until golden brown.  Remove the cutlets to a platter and cook remaining two.
  5. To serve, place a bed of pasta on the plate, drizzle with heated spaghetti sauce.  Top with veal cutlet and grated Parmesan cheese.  Top with more sauce and more Parmesan cheese.  Enjoy.

Printable Recipe

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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