Rachael's Veal Parmigiana
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Breaded and fried veal cutlets topped with homemade red sauce and cheese that’s broiled until it's melted and browned — it's hard to mess with the classic! Rach likes to serve this dish with sautéed, blanched green beans with garlic and lemon and/or a side of pasta with the remaining red sauce.
*Note: If you plan to serve veal with a side of pasta, use 2 cans of tomatoes.
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and fine black pepper
- 1 large fresh bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 1 scant teaspoon sugar, or a drizzle of light in color and flavor honey (such as Acacia)
- 1 cup beef or chicken stock
- One or two 15-ounce cans San Marzano tomatoes*
- ½ to ¾ pound thin spaghetti, optional
- 1 cup flour
- 4 eggs, lightly beaten
- 1 cup breadcrumbs
- 1 cup grated Parmigiano-Reggiano
- 1 ½ teaspoons ground or dried sage, half a scant palmful
- Olive or safflower oil, for frying
- Eight 3-ounce veal cutlets, about ⅛-inch-thick
- White pepper or finely ground black pepper
- One 12-ounce brick mild provolone, or deli/supermarket case mozzarella cheese, shredded
- A small handful parsley, finely chopped, or a few leaves basil, torn, to serve
For the sauce, heat a Dutch oven or saucepot over medium heat and add EVOO, 3 turns of the pan. Add onion, garlic, salt, pepper, bay, oregano, thyme, and sugar or honey and soften 5 minutes, then add stock and reduce by half, add tomatoes and cook down 20 to 30 minutes, stirring occasionally.
For the cutlets, preheat broiler to high with rack in second rung from top of oven.
Arrange 3 shallow dishes: flour seasoned with salt, eggs, and breadcrumbs with ½ cup of the parm and the sage.
Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high.
Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side.
Place cutlets on a sheet tray and top with sauce, provolone and remaining parm. Broil until cheese is brown and bubbly and top with basil or parsley.