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Veal Parmesan is a dish prepared in the style of cuisine originating in southern Italy. It consists of a slice of beef cut or minced until it is fine and fried in a pan, after which it is coated with tomato sauce and cheese and baked until ready. A more popular version of veal parmesan outside of Italy involves coating the veal in flour or flour and breadcrumbs before frying to help create a crispier coating. The ready dish can be served on its own, with a small pile of pasta, or on a sandwich or Italian bread.
Parmesan is a hard, aged cheese that can be served with Veal Parmesan.
The veal must first be thin if we want to make veal Parmesan. If the cut is not thin enough, it can first be cut in the center on the thin edge, but not completely, so that the cut opens like a book. The meat is then placed between two pieces of plastic wrap or wax paper and gently pounded with a heavy, blunt object to make it a consistent thickness all the way through. It is important to beat from the center of the meat to the edges to prevent it from breaking into pieces.
While the original Veal Parmesan recipes did not involve breading the meat, the most popular modern versions do. Lightly dusting the veal with flour on both sides is the easiest way to help form a crust. However, full coverage requires dipping the veal in flour and then in a liquid such as egg, milk, or water before placing the moist meat in a breadcrumb mixture. The breadcrumbs can be seasoned with Italian herbs or mixed with a little Parmesan or Romano cheese.
Parmesan Veal Chops are placed in a pan with hot oil and browned on both sides. The goal is not necessarily to cook the meat all the way through, but to brown the outside and form a crust. Some healthier recipes place the beef in a roasting pan and then roast it in a hot oven, relying on the dry heat to brown the exterior.
The final step in making beef Parmesan is to place it in an oven safe dish and cover it with tomato sauce. The exact type and amount will vary according to taste. The cheese is placed on top of the tomato sauce, especially on top of the cutlets. Mozzarella is often seen, although any other type that melts can be used. Put the dish in the oven and cook until the veal has finished cooking, the sauce is hot and the cheese has melted.