YumYum Divas YumYum Recipes: Classic Veal Parmesan, contributed by TwinLakesChef

Recipe Title: Classic Veal Parmesan

Contributed by: TwinLakesChef

List of Ingredients
1/2 cup plus 2 tablespoons olive oil
2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
1 cup dry red or white wine
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons chiffonade of fresh basil
4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick
1 cup flour
Essence
2 eggs, beaten with 2 tablespoons milk
2 cups fine dried bread crumbs
1 pound of fresh fettuccine
1 recipe of Mornay sauce
2 ounces Parmigiano-Reggiano cheese, grated

Preparation
Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons of the oil. Add the
onions, carrots and celery. Season with salt and pepper. Cook for 4 to5 minutes or until the
vegetables are soft and clear in color. Add the garlic and red wine. Bring the liquid to a boil and
reduce by half, about 2 minutes. Stir in the tomatoes. Season with salt and pepper. Cook for 30
minutes. Whisk the tomato paste and water together. Add to the tomatoes. Stir in the dried herbs.
Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours,
stirring occasionally. Reseason with salt and pepper. Stir in the basil. Bring a pot of salted water to a
boil. Season the veal chops with salt and pepper. Season the flour with Essence. Season the egg
wash with Essence. Season the bread crumbs with Essence. Dredge the veal chops in the flour. Dip
each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned
bread crumbs, coating completely. Add 1/4 cup of the oil to two large skillets. When the oil is hot,
add two chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden.
Remove and drain on paper towels. Season with Essence. Add the pasta to the boiling water and
cook until tender, about 8 minutes. Place the chops on a parchment-lined baking sheet and bake for
4 minutes, or until hot. Remove the pasta from the heat and drain. Drizzle the pasta with olive oil.
Season the pasta with salt and pepper. Toss the pasta with the Mornay Sauce. To serve, mound the
pasta in the center of each plate. Lay the veal chop over the pasta. Spoon the sauce over the veal.
Garnish with the grated cheese.

Number of Servings: 4

Cookbook Category
Veal

General Cooking/Prep Method
Bake
Stovetop

Extra Features of Recipe
Difficulty Level-Moderate

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