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Cooking veal cutlets..?
- Thread starter Ange
- Start date
Mommy of 2
New member
BREADED VEAL CUTLETS
1 1/2 lbs veal cutlets
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 tablespoons Parmesan cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
Sauce:
2-3 cloves garlic, minced
1 onion, chopped
1 green pepper, choppped (optional)
a few tablespoons fresh basil and oregano, minced
1 quart pasta sauce
Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.
Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Sauce:
Halfway through the cooking time (around 20 minutes) add:
2-3 cloves of minced garlic
1 chopped onion
1 green pepper (optional)
3-4 sprigs of fresh basil
2-3 branches oregano
to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches.
VEAL CUTLET PARMESAN
6 veal cutlets
1/2 c. milk
1/4 c. cooking oil
1 c. Progresso seasoned bread crumbs
3 eggs
6 slices Mozzarella cheese
Grated Parmesan cheese
Salt and pepper to taste
Combine milk, eggs and salt and pepper in small mixing bowl. Place bread crumbs in a flat dish. Flatten cutlets; dip each in egg batter and then dredge in bread crumbs. Quickly dip into egg batter and place in skillet with hot oil. Brown veal on each side.
Place cutlets in "Pam-ed" oblong baking dish and top each cutlet with a slice of Mozzarella cheese. Bake at 375 degrees until cheese melts.
May be served as is, or may be topped with your favorite spaghetti sauce with your choice of pasta. Sprinkle with Parmesan cheese. Serve with garlic toast and salad.
VEAL CUTLETS WITH GARLIC MINT SAUCE
1/2 c. fresh mint leaves
1 oz. toasted pine nuts
2 garlic cloves, minced
2 tbsp. all-purpose flour
1/4 tsp. salt
Pinch ground red pepper
4 (3 oz.) veal cutlets
2 tsp. olive oil
1/2 c. low-sodium beef broth
2 c. thinly sliced mushrooms
2 tsp. fresh lemon juice
Toasted pine nuts to garnish (optional)
In food processor combine mint, nuts and garlic. Process until finely chopped. Set aside. On wax paper, combine flour, salt and pepper. Coat veal cutlets - one at a time in flour mixture. In large non-stick skillet, heat oil - add veal - saute 3-4 minutes on each side until golden brown. Remove veal to serving plate - keep warm.
Add broth to skillet, stirring to loosen any brown bits from skillet. Stir in mushrooms and lemon juice - cook stirring frequently, 2 minutes. Stir in mint mixture - cook 2 minutes until heated through. To serve, spoon sauce evenly over veal.
VEAL CUTLET CASSEROLE
2 c. boiled salted rice, drained
1 c. orange juice
1 can mixed vegetables, drained
1 can cream of mushroom soup
4 baked veal cutlets
1 (13x9) glass casserole pan
In 13x9 casserole pan, spread 2 cups of boiled rice evenly across bottom of pan. Then pour 1 cup of orange juice over boiled rice. Cut veal cutlet into bite size pieces, then mix with mixed vegetables and cream of mushroom soup and spread on top of rice and orange juice.
Cover with plastic wrap and cook in microwave on high 10-12
1 1/2 lbs veal cutlets
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 tablespoons Parmesan cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
Sauce:
2-3 cloves garlic, minced
1 onion, chopped
1 green pepper, choppped (optional)
a few tablespoons fresh basil and oregano, minced
1 quart pasta sauce
Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.
Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.
Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.
Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Sauce:
Halfway through the cooking time (around 20 minutes) add:
2-3 cloves of minced garlic
1 chopped onion
1 green pepper (optional)
3-4 sprigs of fresh basil
2-3 branches oregano
to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches.
VEAL CUTLET PARMESAN
6 veal cutlets
1/2 c. milk
1/4 c. cooking oil
1 c. Progresso seasoned bread crumbs
3 eggs
6 slices Mozzarella cheese
Grated Parmesan cheese
Salt and pepper to taste
Combine milk, eggs and salt and pepper in small mixing bowl. Place bread crumbs in a flat dish. Flatten cutlets; dip each in egg batter and then dredge in bread crumbs. Quickly dip into egg batter and place in skillet with hot oil. Brown veal on each side.
Place cutlets in "Pam-ed" oblong baking dish and top each cutlet with a slice of Mozzarella cheese. Bake at 375 degrees until cheese melts.
May be served as is, or may be topped with your favorite spaghetti sauce with your choice of pasta. Sprinkle with Parmesan cheese. Serve with garlic toast and salad.
VEAL CUTLETS WITH GARLIC MINT SAUCE
1/2 c. fresh mint leaves
1 oz. toasted pine nuts
2 garlic cloves, minced
2 tbsp. all-purpose flour
1/4 tsp. salt
Pinch ground red pepper
4 (3 oz.) veal cutlets
2 tsp. olive oil
1/2 c. low-sodium beef broth
2 c. thinly sliced mushrooms
2 tsp. fresh lemon juice
Toasted pine nuts to garnish (optional)
In food processor combine mint, nuts and garlic. Process until finely chopped. Set aside. On wax paper, combine flour, salt and pepper. Coat veal cutlets - one at a time in flour mixture. In large non-stick skillet, heat oil - add veal - saute 3-4 minutes on each side until golden brown. Remove veal to serving plate - keep warm.
Add broth to skillet, stirring to loosen any brown bits from skillet. Stir in mushrooms and lemon juice - cook stirring frequently, 2 minutes. Stir in mint mixture - cook 2 minutes until heated through. To serve, spoon sauce evenly over veal.
VEAL CUTLET CASSEROLE
2 c. boiled salted rice, drained
1 c. orange juice
1 can mixed vegetables, drained
1 can cream of mushroom soup
4 baked veal cutlets
1 (13x9) glass casserole pan
In 13x9 casserole pan, spread 2 cups of boiled rice evenly across bottom of pan. Then pour 1 cup of orange juice over boiled rice. Cut veal cutlet into bite size pieces, then mix with mixed vegetables and cream of mushroom soup and spread on top of rice and orange juice.
Cover with plastic wrap and cook in microwave on high 10-12
GH LIASON FAN
New member
Pat them dry with a paper towel. Season with salt and pepper and pan sear it with some butter for no more than 2 minutes per side or until golden brown in a skillet.
Or
Coat them in flour, shake off the excess, dip it in eggs and milk and then into some bread crumbs. Cook in the skillet until golden brown on each side.
This is good with some lemon butter or a nice marinara sauce.
Or
Coat them in flour, shake off the excess, dip it in eggs and milk and then into some bread crumbs. Cook in the skillet until golden brown on each side.
This is good with some lemon butter or a nice marinara sauce.