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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
1 -1 1/2 lb veal cutlet |
1/2 loaf french bread (whatever you don't use, use for meatloaf the next day) |
1/4 cup parmesan cheese |
1 teaspoon paprika |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 egg |
2 tablespoons milk or 2 tablespoons heavy cream |
1/2 olive oil |
1/4 cup parmesan cheese or 1/4 cup mozzarella cheese |
1 (26 ounce) jar spaghetti sauce (i use ragu parmesan and romano) |
1 (4 ounce) can tomato sauce |
1 teaspoon italian seasoning |
1 bay leaf |
8 ounces thin spaghetti, cooked |
Directions:
1. Toast French Bread in the oven or toaster oven until light brown.
2. Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper.
3. In separate bowl combine egg and milk; mix well.
4. Dredge veal in egg mixture and then in breading.
5. Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness.
6. Let drain on paper towels until all the veal is cooked.
7. 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.
8. Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer.
9. Cook spaghetti as directed.
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