VEAL PARMIGIANA | How to Make Veal Parmesan Like a Fine Italian Restaurant

VEAL PARMIGIANA | How to Make Veal Parmesan Like a Fine Italian Restaurant | Making Veal Parm at home is easier than you may think! Your family will LOVE this veal Parmesan recipe.

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Cajun Cooking TV features Beryl Caillouet Stokes cooking up some fine-eating comfort food recipes from her kitchen in Baton Rouge, Louisiana.

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Veal Parmesan Ingredients
3-4 Veal Cutlets
1 cup flour
2 cups Italian bread crumbs
2 eggs
1 cup canola oil
Salt, black pepper, and granulated garlic powder
1 Shallot – diced
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons GHEE (clarified butter)
1 28 ounce can of petite diced tomatoes or crushed tomatoes
1/2 chicken stock

Fresh basil for garnish
Parmesan cheese
Pasta – your choice. we like Angel hair

How to Cook Veal Parm
1.) Prepare the veal cutlets for breading and frying in a skillet. Rinse the cutlets in cold water. Place on paper towels and pat dry. Season both sides with salt, black pepper, and granulated garlic. Set aside or return to fridge till ready for frying.

2.) In a large pot, prepare the marinara sauce. Heat the olive oil and GHEE on medium heat. Add the diced shallot and minced garlic. Saute a minute. Add the can of tomatoes and and chicken stock. Stir well. Season with S&P and turn the burner on low heat to simmer.

3.) Preheat 1 cup oil in a heavy bottom skillet. Meanwhile, it’s time to apply the breading on the veal cutlets. Prepare your breading station with 3 bowls: 1 – Flour, 2 – Egg, 3 – Italian bread crumbs. Coat the cutlets in flour, then egg wash, then generously coat with bread crumbs. If the oil is good an hot (shimmering), carefully place 1 cutlet to fry for about 2 minutes each side until golden brown crust. Move to paper towels to drain excess.

4.) Serve over your choice of pasta like angel hair, linguine, or spaghetti. I have had this a few different ways at restaurants so presentations vary. We have placed a cutlet over a mound of pasta. Covered with the marinara sauce and then topped with parmesan cheese. I have also seen veal parmigiana with mozzarella cheese melted on top. ENJOY!

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Kitchen Utensils and Small Kitchen Appliances Used in This Video:
Rockcrock Everyday Pan – 2.5 quart

Garlic & Herb Seasoning

Glass Mixing Bowl Set Item # 1752

Garlic Press item # 2576

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DISCLOSURE: Beryl is a Pampered Chef Consultant, meaning at no additional cost to you, we may earn an affiliate commission from qualifying purchases of Pampered Chef products ordered through her affiliate link.

DISCLAIMER: This video and description contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

The Cajun Cooking TV show aired on Baton Rouge, Louisiana television channel WLFT and on cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

Thank you for watching and feel free to SHARE this video.

Beryl

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