RECIPE FOR VEAL PARMIGIANA RECIPES

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VEAL PARMIGIANA RECIPE - BETTYCROCKER.COM



Veal Parmigiana Recipe - BettyCrocker.com image

Americans’ love affair with Italian flavors started with warm, homey dishes like this one. There are chicken and eggplant variations, too.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

1 egg
2 tablespoons water
2/3 cup Progresso™ dry bread crumbs (any flavor)
1/3 cup grated Parmesan cheese
1 1/2 pounds veal for scallopini
1/4 cup olive or vegetable oil
2 cups tomato pasta sauce (any variety)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • Heat oven to 350°F.
  • Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.
  • Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary.
  • Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese.
  • Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Nutrition Facts : Calories 445 , CarbohydrateContent 26 g, CholesterolContent 135 mg, FiberContent 1 g, ProteinContent 34 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 890 mg

CHICKEN PARMIGIANA RECIPE | TYLER FLORENCE | FOOD NETWORK



Chicken Parmigiana Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Steps:

  • Preheat the oven to 350 degrees F. 
  • Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm. 
  • Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined. 
  • Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. 
  • Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

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