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).
- 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
- 2 eggs
- dry seasoned breadcrumbs
- Canola Oil/Vegetable Oil
- Bring a large pot of water to boil (for pasta).
- 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.
- Start cooking the Pasta in boiling salted water.
- 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.
- 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.