What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Veal Parmesan! Actually, this recipe works really well with chicken, if you choose to substitute. Either way, it’s a gourmet dinner entrée that deserves a friendly nod of approval. By first browning the coated veal in a skillet, the crust seals in the rustic Italian flavor. Top it with Muenster cheese instead of mozzarella for a tangy smooth complement to the savory tomato sauce.
VEAL PARMESAN
Ingredients:
1 pound veal cutlets or chicken breasts
1/3 cup Italian dry bread crumbs
1/3 cup Panko seasoned dry bread crumbs
1/3 cup Parmesan cheese, grated
1 egg, beaten
2 tablespoons milk
1/4 cup vegetable oil
2 cups Italian tomato pasta sauce, chunky
2 cups Muenster cheese, sliced
Instructions:
Preheat oven to 350°. Between plastic wrap, flatten each cutlet to a disc. In a shallow dish, whisk egg and milk together to blend. On a sheet of waxed paper, combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Cook the veal 4-5 minutes per side until golden brown. Drain on paper towels. In a greased baking dish spoon half the pasta sauce on the bottom. Next layer the veal cutlets. Spoon remaining sauce over veal. Top with Muenster cheese overlapping the meat. Bake uncovered for 25 minutes until sauce is bubbly and cheese is golden brown in spots. Garnish with fresh basil.
Muenster is one of my favorite cheeses, and Veal is my preferred method when I visit Parmigiana!
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Best kept secret! 😜
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Love it!
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Yum!!!
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I’m a tomato freak. 🍃🍅
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Oh, yum Gail! That looks great~!
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Cheese is kinda my thing! 😋🍃🧀
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I’ll take mine with chicken and I will have to remember Muenster cheese the next time I make it.
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You’ll remember it by the taste. Mmmm. 🍃🧀
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Muenster cheese is brilliant! It melts so well. Genius idea.
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Bingo! 😜
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