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Veal Parmigiano

Source of Recipe

From "Crazy for Casseroles" by James Villas


Recipe Introduction

"A classic Italian-American veal parmigiano is one of the greatest casseroles of all time, so long, that is, as the ingredients are top-notch and certain precautions are taken. To counteract the acidity of the tomatoes in the sauce, for instance, a little sugar must be added, and the sauce itself should be watched carefully to make sure it's not too thin or thick. Also, if you overbrown the veal slices, they'll be rubbery and tough. As for the cheeses, I wouldn't dream of using anything but fresh mozzarella and genuine Parmigiano-Reggiano. Veal scaloppine can be hideously expensive, which is why I don't hesitate sometimes to substitute thinly sliced chicken or turkey breast when I want to economize and don't have to worry about trying to impress anyone other than family or close friends. Contrary to what some people think, fine veal does indeed have a distinctive flavor and texture, but I've learned that the other white meats (including pork loin) can produce nice results if handled carefully."

List of Ingredients

â—¦ ¾ cup olive oil
â—¦ 1 medium-size onion, finely chopped
â—¦ 1 clove garlic, minced
â—¦ 1 16-ounce can Italian plum tomatoes, undrained
â—¦ 2 teaspoons sugar
â—¦ ½ teaspoon dried oregano, crumbled
â—¦ ¼ teaspoon dried sage, crumbled
â—¦ Salt and black pepper to taste
â—¦ 1 pound thin veal scaloppine
â—¦ 2 large eggs, beaten
â—¦ 1 cup dry bread crumbs
â—¦ ½ pound mozzarella cheese, thinly sliced
â—¦ ½ cup freshly grated Parmesan cheese


Recipe

In a large heavy saucepan, heat about 2 tablespoons of the oil over moderate heat, add the onion and garlic, and stir for 3 minutes. Add the tomatoes, sugar, oregano, and sage, season with salt and pepper, and mash the tomatoes with a fork to break them up. Bring to a boil, reduce the heat to low, cover, and simmer till the sauce is thickened, about 10 minutes. Set aside.

Preheat the oven to 350° F. Grease a 1 ½- to 2-quart casserole and set aside. In a large heavy skillet, heat the remaining 10 tablespoons oil over moderate heat. Dip the veal slices in the egg, then in the bread crumbs. Coating them evenly, brown slightly in the hot olive oil in batches, 2 to 3 minutes on each side, and arrange the slices in the prepared casserole in a single or slightly overlapping layer.

Spoon half the tomato sauce over the veal, layer half the mozzarella over the sauce, and sprinkle half the Parmesan over the top. Repeat with the remaining sauce, mozzarella, and Parmesan, cover, and bake till bubbly and golden, about 30 minutes.

Makes 4 to 6 servings