Baked Veal (or Chicken)Parmesan

photo cred to Laura Clancy
Baked Veal Parmesan: 
(Recipe found in Open House, A Culinary Tour, The Junior League of Murfreesboro)

1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
dash of pepper
2 eggs
4 veal cutlets
1/2 cup butter
2 (8oz) cans tomato sauce
1/4 cup sugar
1/2 tsp oregano
dash of onion salt
1/2 cup shredded mozzarella cheese
Angel Hair pasta noodles (cooked according to package; about 1/2 of a regular sized box)

Combine the cornflake crumbs, Parmesan cheese, saltt, and pepper in shallow dish.  Lightly beat eggs in another shallow dish.  Dip the veal cutlets in the eggs and then the crumb mixture to coat.  Melt the butter in a 9x13 in baking dish in a 400 degree oven.  Place the cutlets in the dish.  Bake at 400 degrees for 20 minutes.  Turn the cutlets over.  Bake for 20 minutes.

Combine the tomato sauce, sugar, oregano, and onion salt in a saucepan.  Bring to a boil.  Pour over the baked cutlets.  Top with the mozzarella cheese.  Bake until the cheese melts.  Serve over noodles

SERVE WITH: Arugula salad with simple lemon vinaigrette

NOTES: Don't let the "baked" part fool you.  This is really not a healthier version of veal Parmesan, but it is a lot simpler than frying the veal in a pan.  Basically the warmed melted butter in the bottom of the baking dish allows the veal to be fried in the oven.  I went ahead and prepared vinaigrette for the salad and the veal (actually I used thinly sliced chicken breasts this week because our grocery store didn't have veal, and I just can't do more than one store at this stage of my life) with the breadcrumb and Parmesan mixture in the morning so that I'd be ready to roll when the butter was melted.  DO NOT use the powdered Parmesan cheese.  Use the grated or shredded Parm in the refrigerated section.  I started boiling the water for the noodles and making the sauce when I flipped the chicken, and everything was done at about the same time.  My guys love this, but the sauce is a little sweet for me, so just beware that if you want a saltier marinara sauce, you may want to cut the sugar by about half.

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