Veal Parmigiana

The Cajun burgers last week were so good, we were going to have them again this week. Today was a glorious spring day, at least during the couple of minutes I was outside during the workday. We were looking forward to hanging out in the sunshine, and barbecuing.

Mother Nature had other plans. Torrential rain, with no sign of slowing down for a couple of days....

Time to switch it up and have veal. Veal Parmigiana is actually a dish I used to make way back when I cooked. Pretty straightforward to prepare, and good success rate.

Ingredients:

2 slices of milk fed veal
1 egg
1 cup  Italian breadcrumbs (have extra available, if needed)
vegetable oil
1 jar (750 ml - 1 litre) tomato sauce, homemade or store bought 
1/2 cup grated mozzarella
grated parmesan cheese (1/4 cup for veal, 1/4 cup for pasta, or to taste)
2 servings of good quality Italian pasta


Recipe

To begin, pound veal with a tenderizer. Whisk an egg, you can remove the yolk first, but we don't. Take the veal, and run it through the egg while it is still in the bowl, and then through Italian bread crumbs which have been poured onto a plate. 

Put a splash of vegetable oil in a frying pan. Let oil get hot, then add veal, with stove set medium high. Fry until breadcrumbs on veal become golden.

Put a thin layer of tomato sauce in a casserole dish. The dish should be big enough to accommodate placing the pieces of veal in it side by side. Place the veal on top of the tomato sauce.

Put a layer of sliced or shredded mozzarella on top of the veal. Spoon more tomato sauce over cheese. Sprinkle a generous helping of grated parmesan over top.  Cover, and place in 375 degree oven for 15 minutes. Remove the cover and continue to bake for another 15 minutes.

Prep tomato sauce for side of pasta. Today we are prepping a homemade tomato sauce by adding fresh basil. Simmer over medium heat.

Boil water and cook pasta al dente. Drain pasta and let sit for a couple of minutes. Put a little oil in frying pan. Heat to medium high temperature. Toss pasta in hot pan for a couple of minutes. Add pasta sauce and continue to toss.

To serve, place veal parmigiana on plate, with pasta on the side.