Veal Parmesan

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 8 thin veal cutlets, about 2 1/2 ounces each
  • Essence, recipe follows
  • Salt
  • Pepper
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 pound pancetta or 3 strips bacon, chopped
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 1/2 cup dry red wine
  • 1 (28-ounce) can Italian-style tomatoes
  • 1 cup tomato puree
  • 1 tablespoon fresh chopped basil
  • 1 teaspoon fresh chopped parsely
  • 1 teaspoon fresh oregano
  • 1 teaspoon dried red pepper flakes
  • Parmesan
  • 8 ounces mozzarella, thinly sliced
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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4.8 39
is a great recipe. Note, if you have problems with the coating sticking. sure your eggs and milk are just near room temp and your oil is hot enough. If your oil is under the proper temp, it will cook the coating off before adhearing to your meat. about 300 degrees. item not reviewed by moderator and published
I have been making this recipe for years. It is my most requested dish, although I have always swapped chicken for the veal. At Christmas I make large batches of the Essence. It makes fantastic homemade gift that all my friends and family look forward to each year. item not reviewed by moderator and published
Incredible, I paired this recipe with Emeril's spaghetti bolognese flavour is wonderful!! Family says best Veal parmesan and spaghetti bolognese I have ever made!! item not reviewed by moderator and published
The sauce is to die for! My cut of veal was a tad tough, but thankfully, I made Chicken and Veal at the same time. The chicken was absolutely divine, so I know with the right cut of veal it too will be awesome. This a a keeper! item not reviewed by moderator and published
I found this by Googling "Best Veal Parmesan Recipe". It was the first one to pop up. I made the recipe exactly as is, no substitutions or omissions. I've been cooking for my boyfriend for months now- every night. When I made this tonight he actually got up twice in the middle of his meal to give me a big kiss...kept asking me what was in it, telling me how good it was, asked where the heck I got this recipe from, said it had character...and then exclaimed that it was the best homecooked meal he has ever had- and then quickly said "But please don't ever repeat that in front of anyone in my family" lol. Highly recommend! item not reviewed by moderator and published
oh mi... a staple in my home... so freakin good. I use fire roasted tomatoes instead of italian style and it makes the sauce even more amazing!!! And in place of pancetta, I use turkey bacon... def gives it a great flavor ! item not reviewed by moderator and published
Just made this today for my significant other and myself, it was excellent, she raved about it. Very tasty, with just the right amount of spices to give it some BAM, but not overwhelm the taste buds. Will be trying the essence with some other dishes in the future. It was as good as any veal parmesan that I've had before. item not reviewed by moderator and published
WOW!!!!! Bam!!! Finally a meal all us absolutely loved. Wonderful, wonderful flavor. Going to make lots of the Essence and just place in a tupperware container. It was absolutely an amazing tasting meal. This for sure will be in our keeper file. Love Emeril's recipes, this one is one of his best Italian ones. You will for sure not be disappointed. item not reviewed by moderator and published
Okay, let me start by saying that I've made a lot of Emeril's recipes. I've also eaten at a lot of fine Italian restaurants. Personally I rarely make veal parmagiana at home because the results have been disappointing. Not this time. This is better than or equal to any veal parmagiana I've had at any Italian restaurant anywhere, period. Changed not one thing with the recipe, and I believe the secret ingredient is the pancetta. Do not omit it and I would not use regular bacon, either. This recipe is a true "keeper" in every sense of the word. In that, I mean that I no longer need to make any other recipe. It is really that good. item not reviewed by moderator and published
First time cooking veal. We really enjoyed this recipe and would make it again for sure!! item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray