Veal Parmesan

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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 !

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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.

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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.

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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.

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First time cooking veal. We really enjoyed this recipe and would make it again for sure!!

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This was awesome and so easy. My husband and daughter loved it

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I had never cooked veal before and I have to tell you this rocked the house. Two tweaks I will make: Even though I am Texan, it was a tad too much red pepper, so I'd probably half it or add a little at the time to get to the right fire. And, I added some fresh spinach to it and then poured the sauce over it. Awesome!!!! Emeril...you are a cooking god!

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I made this recipe for 2.
I cut the recipe in half. It made more that enough we had some left over. My husband finished it for lunch the next day, he said it was just as good.

Lillian
From Anderson SC

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This is a little time consuming (because of the many steps but not difficult. It is absolutely delish!! Well done, Emeril.

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For those of you having trouble with the breading not sticking to the meat, try drying the veal very thoroughly with a paper towel before starting the breading procedure. Also, if you have time, once the veal is breaded, let it rest, uncovered, in the refrigerator for a couple of hours. This ensures a nice brown crust and it should keep the breading in place. If the veal is wet, all the breading will slide off.