The Perfect Veal Parm in a Pan

Happy 12 days before Christmas to my lovely bloggie readers!  As I am sure most of you are getting ready for the holidays with an abundance of gift wrapping, shortbread making, credit card maxing fun - I wanted to share another fantastic recipe to take into the holidays.  I have blogged a baked version of veal parmesan in the past, so this is another variation on a fun filled favorite of mine.  This one is particularly flavorful, juicy and tender - getting tomato sauce into every nook and cranny of each piece of veal and melting the cheese oh so perfectly that it's almost too beautiful to eat..... almost.

Ingredients (serves 4 IF served with a side of pasta - if not - serves 2)
4 veal cutlets (pounded down to 1/8 inch)
Salt
Pepper
1 cup all purpose flour
1 1/2 cups breadcrumbs
2 eggs
1/2 cup milk
2 tbsp butter
EVOO
1 cup chopped spanish onion
4 garlic cloves (chopped)
1/2 cup dry red wine
1 28oz can san marzano tomatoes
1 cup tomato puree
2 tbsp fresh chopped basil
1 tbsp fresh chopped parsley
1 tsp fresh oregano
2 cups grated mozzarella
1 cup grated parmesan

Lightly season the veal on both sides with salt and pepper. Place the flour in a shallow bowl or plate and place the breadcrumbs in another shallow bowl.   Beat the eggs and milk together in another shallow bowl.

Dredge the flattened veal chops in the flour and shake off excess. Dip in the egg mixture and then coat both sides with the breadcrumbs. Set aside.

Heat the butter and 2 tablespoons of the EVOO in a heavy large, skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate.

 

Add 1 tablespoon of EVOO and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring to deglaze the pan with a wooden spoon over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley and oregano. Bring the sauce to a boil. Reduce heat to medium and simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season with salt to taste.

Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top  each with a sprinkling of parmesan and mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately.

 xo Chef Natty