Veal Parmigiana, Veal Scaloppini, Veal Marsala

Veal Parmigiana

  • 1 lb. veal cutlets
  • 8 oz tomato Sauce
  • ½ cup Italian seasoned breadcrumbs
  • 1 Tbsp. fresh oregano, chopped
  • 1 teas. minced garlic
  • ¼ cup diced onion
  • 4 Tbsp olive oil
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 4 oz mozzarella cheese, shredded

Place a medium saucepan over medium high heat. Place 1 tablespoon of the olive oil in the sauce pan and heat. Add the onion and garlic to the heated oil and cook until tender. Add the tomato sauce and the oregano to the onion and garlic in the saucepan. Bring this mixture to a boil, reduce heat and cook 5-10 minutes until mixture is thoroughly heated. Set aside. Preheat oven to 350 degrees F. Place the egg in a shallow bowl and beat the egg lightly. In another bowl or on a piece of foil combine the breadcrumbs and parmesan cheese. Dip the veal cutlets first in the egg and then coat with the breadcrumbs.

Heat the remaining oil in a large skillet over medium heat. Add the veal cutlets to the oil and cook until golden brown, about 2 minutes on each side. Drain veal cutlets on paper towels. Spray a 13×9”baking dish with cooking spray. Place the veal cutlets in the prepared baking dish. Top the veal with the mozzarella cheese. Place in preheated oven and bake for 5 or 6 minutes until cheese is melted. Heat the tomato sauce mixture and serve over the veal.

Veal Scaloppini

  • 2 4oz veal cutlets
  • 2 Tbsp flour
  • 3 Tbsp. butter or margarine
  • 1 Tbsp. olive oil
  • ¼ lb. fresh mushrooms
  • 1/3 cup chicken broth
  • 2 teas. fresh parsley, minced
  • salt & pepper to taste

Place the veal cutlets between 2 sheets of plastic wrap and pound thin. Flatten one cutlet at a time. In a plastic zip lock bag combine the flour and the salt and pepper. Place the veal in the bag and close. Shake the bag to coat the cutlets evenly. Heat 2 tablespoons of the butter and the olive oil in a large skillet. Add the veal cutlets and cook over medium heat for about 1 minute on each side or until juices run clear. Remove the veal cutlets from the pan and keep them warm.

Add the mushrooms to the skillet from which you removed the veal cutlets and cook the mushrooms until they are tender, stirring frequently, about 2 minutes. Remove the mushrooms from the skillet and spoon them over the veal cutlets. Add the chicken broth to the skillet and scrape up any remaining browned bits on the bottom of the pan. Add the remaining butter and parsley and cook and stir until liquid is slightly thickened, about 2 more minutes. Pour liquid over the veal and mushrooms.

Veal Marsala

  • 2 lbs. veal cutlets
  • ¼ cup flour
  • ½ cup butter or margarine
  • 1 Tbsp. olive oil
  • ¼ lb. fresh mushrooms, sliced
  • ¼ cup Marsala wine
  • Salt & pepper to taste

Place veal cutlets between 2 sheets of plastic wrap and pound thin. Pound one veal cutlet at a time. Combine the flour and salt and pepper in a shallow bowl or on a piece of foil. Dredge the veal cutlets in the flour mixture. Allow the meat to rest for about 15 minutes on a wire rack. Melt the butter and olive oil in a large skillet over medium-high heat. Place the veal cutlets in the hot oil and brown the cutlets on both sides. Add the mushrooms to the pan, reduce heat. Cover pan and cook for 10-12 minutes. Add the Marsala wine to the pan and simmer for 5-8 minutes until veal cutlets are tender and sauce is hot.