Veal Classics Recipe
Parmesan, Francese, Marsala, Picata served with spaghetti
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Ingredients
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Veal Parmesan
Veal Francese
Veal Marsala
Veal Piccata
Spaghetti
Method
Veal Parmesan
- 1
Prepare the Veal
Dredge each veal cutlet in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumbs mixed with grated Parmesan cheese.
- 2
Cook the Veal
In a large skillet, heat olive oil over medium heat. Add the veal cutlets and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet.
- 3
Assemble the Dish
In a baking dish, spread half of the marinara sauce, place the cooked veal on top, cover with the remaining sauce, and sprinkle with mozzarella cheese.
- 4
Bake
Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the cheese is bubbly and golden.
Veal Francese
- 5
Prepare the Veal
Dredge the veal cutlets in flour, shaking off the excess. Beat the eggs and set aside.
- 6
- 7
Make the Sauce
In the same skillet, add lemon juice and chicken broth, scraping the bottom. Simmer for 3 minutes.
- 8
Serve
Plate the veal and pour the sauce over it, garnishing with chopped parsley.
Veal Marsala
- 9
Prepare the Veal
Dredge the veal cutlets in flour, shaking off excess.
- 10
- 11
Prepare the Sauce
In the same skillet, add sliced mushrooms and sauté until browned. Pour in the Marsala wine and chicken broth, scraping the bottom to deglaze.
- 12
Veal Piccata
- 13
Prepare the Veal
Dredge the veal cutlets in flour, shaking off the excess.
- 14
- 15
Make the Piccata Sauce
Add white wine, capers, and lemon juice to the skillet and simmer for 3-4 minutes.
- 16
Serve
Plate the veal, spoon the sauce over, and garnish with chopped parsley.