Parmesan Veal Cutlets & Homemade Tomato Sauce

Angelika Hanna

Today is officially the first day of summer, and the weather outside corresponds perfectly such as in a warm and sunny day.

On warm spring and early summer days, I like to combine something fresh and cool and green with a piece of meat aside that does not have to be served hot. Veal and chicken are meats that taste deliciously at slightly warm temperature.

I borrowed the recipe for my Parmesan veal cutlets from the Parmesan chicken recipe – it works very well for both type of meats: chicken and veal.

I wanted to prepare my veal cutlets a bit differently from the chicken parmesan dish, so – instead of topping them with salad – I made a tomato sauce as topping.

Recipe:

Prep Time: Approx.30 min.

Cook Time: Approx. 30 min

Total Time: Approx. 60 min

Yield: 4 servings

Cuisine: Italian

Author: Angelika Hanna / Zest4Food

Ingredients:

For the veal cutlets:

  • 4 veal cutlets
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Ground black pepper
  • 2 egg
  • 2/3 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • Unsalted butter
  • Cold-pressed extra virgin olive oil

For the tomato sauce:

  • 3 tbsp cold-pressed extra virgin olive oil
  • 1 cooking onion, finely chopped
  • 3 cloves garlic, finely chopped (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large fresh bay leaf
  • 1 tsp dried oregano
  • 1 tbsp fresh thyme, or 1 tsp dried thyme
  • Optional for a sweet twist: 1 scant tsp sugar, or a drizzle of honey – I did not use any sweetener
  • 1/2 cup beef stock
  • One 15-ounce can San Marzano tomatoes

For the salad:

  • Arugula/baby spinach mix, washed and spun dry
  • Lemon vinaigrette

For the lemon vinaigrette:

  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup cold-pressed extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions:

How to prepare the tomato sauce:

  1. In a saucepan, heat the olive oil over medium heat.
  2. Add onion, garlic, salt, pepper, bay leaf, oregano, thyme, and sugar or honey.
  3. Cook approx 5 min, until the onions are translucent.
  4. Add beef stock. Reduce heat to medium-low.
  5. Add tomato and let simmer for 20 to 30 min, stirring occasionally.

How to prepare the veal cutlets:

  1. Pound veal cutlets until they are 1/4 inch thick. (Use either a meat mallet or a rolling pin.)
  2. Combine the flour, salt, and pepper on a dinner plate.
  3. On a second plate, beat the eggs with 1 tbsp of water.
  4. On a third plate, combine the bread crumbs and 1/2 cup Parmesan cheese.
  5. Coat the cutlets on both sides with the flour mixture.
  6. Then, dip both sides into the egg mixture.
  7. Last, dredge both sides in the bread-crumb mixture, pressing lightly.
  8. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan and cook the cutlets on medium-low heat for 2-3 min on each side, until cooked through in the inside and crispy browned on the outside.

Serve with tomato sauce and extra freshly grated Parmesan cheese as topping and salad on the side.

Buon Appetito!

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