Veal Recipe
Parmigiana, Francese, Marsala, Piccata, Scarpariello (With crumbled sausage) | Served with Penne Pasta | Milanese Capricciosa - Arugula Salad, Tomatoes & Fresh Mozzarella.
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Ingredients
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Veal Parmigiana
Veal Francese
Veal Marsala
Veal Piccata
Veal Scarpariello
Penne Pasta
Milanese Capricciosa Salad
Method
Veal Parmigiana
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper. Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
- 2
Fry the Cutlets
In a large skillet, heat olive oil over medium heat. Fry the breaded cutlets until golden brown on both sides, about 3-4 minutes per side.
- 3
Assemble the Dish
Preheat your oven to 375°F (190°C). In a baking dish, layer the fried cutlets, marinara sauce, mozzarella, and parmesan cheese. Repeat layers.
- 4
Bake
Bake in the oven for 20-25 minutes until the cheese is bubbly and golden.
Veal Francese
- 5
Prepare the Veal
Season veal cutlets with salt and black pepper. Dredge in flour, shaking off excess.
- 6
- 7
Cook the Cutlets
In a large skillet, heat butter and olive oil over medium heat. Cook cutlets until golden brown, about 3-4 minutes on each side.
- 8
Make the Sauce
Remove cutlets and set aside. Add lemon juice and chicken broth to the skillet, scraping up brown bits. Bring to a simmer.
- 9
Finish the Dish
Return cutlets to the skillet and cook for another 2-3 minutes, spooning sauce over the top.
Veal Marsala
- 10
Prepare the Veal
Season veal cutlets with salt and black pepper. Dredge in flour, shaking off the excess.
- 11
- 12
- 13
Make the Sauce
Add marsala wine and bring to a boil, scraping the bottom of the pan. Let simmer for a few minutes.
- 14
Combine and Serve
Return cutlets to the skillet, coating them with the sauce. Cook for another 2-3 minutes before serving.
Veal Piccata
- 15
Prepare the Veal
Season veal cutlets with salt and black pepper. Dredge in flour and shake off excess.
- 16
Cook the Cutlets
In a large skillet, heat butter and olive oil over medium heat. Cook cutlets until golden brown, about 3-4 minutes on each side.
- 17
Make the Sauce
Remove the cutlets and add lemon juice, capers, and chicken broth to the skillet. Bring to a simmer.
- 18
Finish the Dish
Return the cutlets to the skillet, cooking for an additional 2-3 minutes until heated through and coated with sauce.
Veal Scarpariello
- 19
Prepare the Sausage
Remove casing from Italian sausage and crumble.
- 20
- 21
Sauté Vegetables
Add sliced bell peppers and minced garlic; sauté until tender.
- 22
Add the Veal
Season veal cutlets with salt and black pepper. Add to the skillet and cook until browned.
- 23
Finish the Dish
Pour in chicken broth, bring to a simmer, and cook until the veal is cooked through.
Penne Pasta
- 24
Boil the Water
In a large pot, bring water to a boil. Add salt.
- 25
Cook the Pasta
Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
Milanese Capricciosa Salad
- 26
Prepare the Salad
In a large bowl, combine arugula, sliced tomatoes, and cubed fresh mozzarella.
- 27
Dress the Salad
Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper, tossing to combine.
