January 6, 2006 - Joanne

Plated Veal Parmigiana Recipe: Five Cheese
Veal Parmigiana

4c Bread crumbs and grated Cheese mixture (made from good quality seasoned croutons and three kinds of grated cheese – I used Latteria St. Andrea, Ricotta Salata (aged) and Parmigiana Reggiano)
1.5 lbs of Veal Scallopine(Veal Scallops)*(pounded between 2 sheets of waxed paper – I used a small All-Clad frying pan) or your butcher will do it for you.
2 eggs beaten
Ricotta Cheese - whole milk
2 16oz jars of good quality Spaghetti Sauce (We used SaucesnLove Sugo Rosa and Napa Valley Harvest Tomato Vodka Sauce)
Mozzarella Cheese (in brine) 1-2 packages or 2 large balls.
Olive Oil

Pre-heat oven to 400°F.

Pound veal and reserve.

In a food processor fitted with a metal blade, puree croutons and cheese until fine crumbs. The mixture should hold it’s form slightly when squeezed – if it’s too dry add a bit of olive oil and reblend.

Heat about 1/4c of Olive Oil in a wide frying or sauté pan over med-high heat. Meanwhile dip pounded veal in beaten egg and then coat in Breadcrumb/cheese mixture. Fry in the Oil until ¼ inch in from the edge gets a pink cast then flip and cook about 2 more minutes. Mix Ricotta and Tomato Sauce in a large casserole.

Place cooked veal on top of mixture (You may need to split the sauce between 2 casseroles). Top with drained fresh Mozzarella (either cut it, slice it or hand shred it).

Bake for 30-35 mins or until cheese turns golden and sauce is bubbly around the edges.

*Our source of Veal was from Prather Ranch at the Ferry Marketplace in San Francisco. It is humanely raised veal. We don't believe you should buy the horrible generic veal that's boycotted by many groups. Make sure your source is sound. You *must* ask whomever you are buying from.

Ready to go into the oven.

Out of the Oven

Three Cheeses

raw Veal


Time to Turn the Veal
You'll see a pink line about 1/2 inch in from the edge when they are ready to turn.

Veal Turned

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