Italian Veal Parmesan Recipe
I am pleased to share Geeg Toscano’s outstanding Veal Parmesan Recipe! Melt in your mouth flavor, this Italian beef recipe really is to die for.
Superb to the Umph Degree
My husband has been begging me to make him this Veal Parmesan Recipe for ages (or maybe it just seems that way). Anyway, now that I have made it, I wonder why I waited so long?? Lol, Dan and my daughter are still talking about it!! I have to say it was spectacular!
Italians Love Their Veal
I know Italians love their veal and use it in many different recipes. I guess I was dissuaded about using veal because it is a poor little baby beef for one thing (lol) and very expensive for another!
My dear Italian Chef friend, Geeg Toscano, decided to come up with an alternative solution and it turned out to be a charm! I took his advice and purchased fresh top sirloin steaks , then tenderized them both sides with a meat mallet. Next step was his incredible breading recipe for the steaks, frying, then baking in sauce and Wow! Talk about melting in your mouth!! On top of your favorite pasta, Zippo/Nothing tops this delicious Veal Parmesan recipe!!
Note: Top sirloin steak was my preference, but by all means, use veal if it is your taste and in your budget.
Geeg’s veal recipe is in great demand. Now, thanks to Ange (his wife) for sharing, you too can enjoy the exquisite taste of classic veal parmesan.
Michele Romano Recipes
Veal Parmesan Recipe
Note: You can prepare sauce ahead of time to save time!
Ingredients for Meat:
- 4 top sirloin or veal steaks
- 3/4 cup flour
- 2 eggs, slightly beaten
- 2 tbsp milk
- 1-1/2 cups breadcrumbs
- 1/4 cup Parmesan cheese
- 1 1-2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tbsp. olive oil
- 2 tbsp butter
Meat Preparation:
- Using a meat mallet, pound sirloin steak or veal to tenderize until thin. (Cover meat with wax paper before pounding)
- Place flour in a bowl, whisk eggs and milk in a separate bowl.
- Mix breadcrumbs, Parmesan cheese, garlic powder, salt and pepper in a large bowl or platter.
- Lightly roll each piece of meat in flour.
- Dip pieces of meat thoroughly in beaten egg mixture, then coat pieces evenly with bread crumb mixture.
- Fry steak or veal in oil and butter using a large fry pan gently turning them over only one time, until golden brown.
- Place prepared meat in oven roaster or casserole dish.
Sauce Ingredients:
- 4 tbsp. olive oil
- 1/3 cup onion, diced
- 6 cloves garlic, sliced
- ¼ tsp crushed red peppers – Optional
- 8 fresh torn basil leaves or 2 tsp dried basil.
- 1 small can tomato paste
- 3 cans water
- 2 (28oz) cans Italian plum tomatoes, pureed.
- 1 tsp salt
- 2 sprigs fresh rosemary (remove before serving)
- 1-1/4 cup grated mozzarella or 4 Italian cheese blend
- 1/3 cup fresh grated parmesan
- Linguine or Spaghettini pasta (substitute for gluten free pasta, ancient grain, quinoa pasta or even spaghetti squash!)
Sauce Preparation:
- Fry onions, garlic, crushed red pepper in oil until soft.
- Add tomato paste and fry for 2 minutes, add water.
- Mash or puree tomatoes in blender.
- Add tomatoes, basil and rosemary sprigs.
- Add salt and pepper
- Slowly simmer sauce for 1 hour.
- Preheat oven to 350 degrees.
- Cover prepared meat with about 3 cups of sauce.
- Sprinkle cheese on top and bake for 30 minutes. Cheese should be golden on top.
- Serve with hot buttered pasta.
Serve: 6
Prep time: 45 min.
Cook time: 90 minutes
Live Long and Mangia!
For more on eating healthy, I find The Health Benefits Times very informative.