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Veal Parmesan

post #1 of 9
Thread Starter 
I'm sure they're a thousand ways to prepare this dish, what's your way?

I take veal cutlets, pound them with that stubbly hammer tool, coat in season bread crumbs and fry. Then I place a layer of provolone on it and serve it along side pasta with tomato sauce and lots of grated parmesan cheese. Sometimes substitute chicken for veal.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 9
Dont you dredge the veal in flour then egg first? Otherwise what would make crumbs stick.
CHEFED
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CHEFED
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post #3 of 9
Thread Starter 
You know what? I never ever do the whole flour-egg-breadcrumb dredge with anything, not even fried chicken. I find that it makes the dish too heavy for me. I get a really light coating of breadcrumbs which turns out fine. I'm open to suggestions though, have just never been able to make the assembly line dredging work turn out well.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 9
Dry the meat with a towel before flouring it. Season everything, flour, eggs, crumbs.

The purpose of the flour is to create an absolutely dry surface, not to "bread," which means you don't need much. So shake off any excess before dipping in the eggwash.

You may thin the eggwash if you like. Even a very thin eggwash will adhere to the flour. Make sure the meat is well wetted before rolling in crumbs.

These steps allow you a choice in bread crumbs -- since anything will stick. Try panko (preferably your own), but the best is fresh sourdough.

Shake off any excess before frying, of course. Even better, rest the breaded meat for a few minutes on a rack before introducing it to the pan. "Veal, I'd like you to meet Pan. Pan's been in my kitchen for years and is a wonderful utensil. Pan, I'm sure you'll like Veal."

You get the drift,
BDL
post #5 of 9
I try to use my own breadcrumbs rather than the ones in the can, sometimes I just throw some panko in the food-pro to get it finer and use that. I throw some grated parmigiana-reggiano in the breadcrumb mixture too, fry em up, then toss them in a baking dish with fresh moz and some simple sauce I usually have in the fridge.
post #6 of 9

veal parm

i personally like to use Panko bread crumbs. I always add some fresh grated parmesan, granulated garlic, salt and pepper to the mix though.

I would be interested in finding how some of you make your own Panko crumbs...or even YOUR method to making breadcrumbs. MY way seems to be hit-or-miss and then i get frustrated when it "misses", and throw it all away and use the back up plan (canned stuff).
post #7 of 9
Thread Starter 
Thanks BDL, I think I'll try watering down the egg wash as that seems to be the particularly gross step that usually prevents me from doing the dredging at all. Maybe with milk?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 9
Try useing egg whites with a drop or 2 of water and wondra flour and use cracker meal. After you dredge in egg, flour, crumb let it sit in fridge till chilled. this helps hold the breading on the product. Some nursing homes I know prep like this.:D
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post #9 of 9
Thread Starter 
I don't know why but this is the funniest post Ed :lol:

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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