I am pleased to share Geeg Toscano's outstanding Veal Parmesan Recipe!Melt in your mouth flavor, this Italian beef recipe really is to die for.
SUPERB TO THE UMMMPH DEGREE!
My husband has been begging me to make him this Veal Parmesan Recipe for ages (or maybe it just seems that way). Anyway, now that I have made it, I wonder why I waited so long?? Lol, Dan and my daughter are still talking about it!! I have to say it was spectacular!
Italians Love Their Veal
I know Italians love their veal and use it in many different recipes. I guess I was dissuaded about using veal because it is a poor little baby beef for one thing (lol) and very expensive for another! My dear Italian Chef friend, Geeg Toscano, decided to come up with an alternative solution and it turned out to be a charm! I took his advice and purchased fresh top sirloin steaks, then tenderized them both sides with a meat mallet. Next step was his incredible breading recipe for the steaks, frying, then baking in sauce and Wow! Talk about melting in your mouth!! On top of your favorite pasta, Zippo/Nothing tops this delicious Veal Parmesan recipe!!
Note: Top sirloin steak was my preference, but by all means, use veal if it is your taste and in your budget.
Geeg's veal recipe is in great demand. Now, thanks to Ange (his wife) for sharing, you too can enjoy the exquisite taste of classic veal parmesan.
Michele Romano Recipes
Veal Parmesan Recipe
Note: You can have sauce prepared ahead of time to save time!
Ingredients for Meat
4 top sirloin or veal steaks
2 eggs, slightly beaten
2 tbsb milk
1-1/2 cups breadcrumbs
1/4 cup Parmesan cheese
1 - 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
4 tbsp. olive oil, 2 tbsp. Butter for frying (add more as needed)
Using a meat mallet, pound sirloin steaks or veal to tenderize until thin. (cover meat with wax paper before pounding)
Place flour in one bowl, wisk eggs and milk in another bowl.
Mix bread crumbs, Parmesan cheese, garlic powder, salt and pepper in a large bowl or platter.
Lightly roll each piece of meat in flour.
Dip pieces of meat thoroughly in beaten egg then coat pieces evenly with bread crumb mixture.
Using a large fry pan, fry steak or veal pieces in oil and butter until golden brown on each side gently turning them over once only.
Place prepared meat in oven roaster or casserole dish.
4 tbsp. olive oil
1/3 large onion, diced
6 cloves garlic, chopped
1/4 tsp crushed red peppers
1 small can tomato paste
3 cans water
6 fresh torn basil leaves or 1 tsp dried basil
2 - 28 oz can Italian plum tomatoes, crushed or pureed
1 tsp salt
2 sprigs fresh rosemary (remove before serving)
1 - 1/4 cup grated mozzarella cheese or 4 Italian cheese blend
1/3 cup fresh grated parmesan
Fresh italian parsley to garnish on top
Linguine or Spaghettini pasta (substitute with gluten free pasta, ancient grain, quinoa or even spaghetti squash)
Saute onions, garlic, crushed red pepper, in oil until soft.
Add tomato paste and fry for 2 minutes, add water.
Add tomatoes, basil and rosemary sprigs.
Add salt and pepper.
Slowly simmer sauce 1 hour.
Preheat oven to 350 degrees.
Cover prepared meat with 3 cups of sauce.
Sprinkle cheeses on top and bake for 30 min. (cheese should be golden on top)
Serve with hot buttered pasta.
Optional: Garnish with fresh Italian parsley.
Prep time:45 min. Cook time:90 min. Serves:4 Live Long and Mangia!