Veal Parmesan with Tomato Sauce

Hi friends! Today, I’m sharing a classic Italian-American dish that’s easy to make and so delicious: Veal Parmesan with Tomato Sauce. This recipe is perfect for a comforting dinner, and it’s one of my favourites. Let’s get started!

Ingredients (Serves 4)

• 4 thin veal cutlets (about 150g each)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 eggs (beaten)
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (for frying)
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Steps to Make Veal Parmesan

1. Prepare the veal cutlets:

• Pat the veal cutlets dry with a paper towel.
• Lightly season both sides with salt and pepper.

2. Set up the breading station:

• Place the flour on one plate.
• In a shallow bowl, beat the eggs.
• On another plate, mix the breadcrumbs, Parmesan cheese, oregano, and garlic powder.

3. Bread the veal:

• First, coat each veal cutlet in the flour, shaking off any excess.
• Next, dip it into the beaten eggs, ensuring it’s fully coated.
• Finally, press it into the breadcrumb mixture, coating both sides well.

4. Fry the veal:

• Heat the vegetable oil in a large skillet over medium heat.
• Add the breaded veal cutlets and fry for 2-3 minutes on each side until golden brown.
• Remove and place on a paper towel-lined plate to drain excess oil.

5. Assemble the dish:

• Preheat your oven to 180°C (350°F).
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Place the fried veal cutlets on top.
• Spoon more tomato sauce over each cutlet.
• Sprinkle shredded mozzarella cheese evenly over the top.

6. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve:

• Serve the veal Parmesan hot, with a side of pasta, salad, or garlic bread.

Cooking Tips

• If you like extra cheese, sprinkle more Parmesan on top before baking.
• For a healthier option, bake the breaded veal instead of frying it.
  
  

I hope you enjoy making this simple and delicious Veal Parmesan with Tomato Sauce. It’s sure to impress. Let me know how it turned out in the comments. Happy cooking!

Veal Ragout with Mushrooms

Hi friends! Today, I’m sharing a comforting and hearty recipe: Veal Ragout with Mushrooms. This dish is perfect for a cosy dinner and is super easy to make at home. Let’s cook together!

Ingredients (Serves 4)

• 500g veal (cut into bite-sized cubes)
• 2 cups mushrooms (sliced)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 1 cup beef or vegetable stock
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

To Serve:

• Mashed potatoes, rice, or fresh bread

Steps to Make Veal Ragout with Mushrooms

1. Prepare the veal:

• Pat the veal cubes dry with a paper towel and season with salt and pepper.

2. Brown the veal:

• Heat 2 tablespoons of olive oil in a large pot or deep pan over medium heat.
• Add the veal cubes and cook for 5-6 minutes, stirring occasionally, until they are golden brown.
• Remove the veal and set aside on a plate.

3. Sauté the onions and mushrooms:

• In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
• Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and turn golden.
• Stir in the minced garlic and cook for 1 minute.

4. Make the sauce:

• Sprinkle 1 tablespoon of flour over the mushrooms and onions. Stir well to coat.
• Slowly pour in the beef or vegetable stock while stirring to avoid lumps.
• Add the paprika and dried thyme. Stir to combine.

5. Simmer the ragout:

• Return the browned veal to the pot.
• Cover the pot with a lid and let it simmer on low heat for about 30-40 minutes, stirring occasionally.

6. Add the cream:

• Once the veal is tender, stir in the heavy cream and let it cook for another 5 minutes.

7. Serve:

• Taste the sauce and adjust the seasoning with salt and pepper if needed.
• Serve the veal ragout hot, garnished with fresh parsley if desired, alongside mashed potatoes, rice, or bread.

Tips for Success

• For extra flavour, add a splash of white wine when adding the stock.
• If you prefer a thicker sauce, simmer the ragout uncovered for the last 10 minutes.
• Feel free to add other vegetables, like carrots or celery, for more variety.
  
  

This Veal Ragout with Mushrooms is one of my favourite comfort foods. It’s simple, flavorful, and always a hit at the dinner table. Let me know how your ragout turns out in the comments below. 

 Happy cooking!