VEAL PARMIGIANA RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
- Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
- Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
VEAL OSSO BUCO RECIPE | EPICURIOUS
I open the braising chapter with one of Italy's most renowned braises: osso buco. It's a classic Milanese dish usually made with veal shanks cooked in a rich broth that includes tomato and wine. I salt the meat before cooking it, a technique that tenderizes the veal. The dish is finished with lemon zest and parsley, which stand in for the more common gremolata that often accompanies it, along with saffron risotto. The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together—and don't forget to dig into the bones for the luscious bone marrow.
Provided by Rick Tramonto
Number Of Ingredients 19
Steps:
- 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
- 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
- 3. Preheat the oven to 350°F.
- 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
- 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
- 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
- 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
- 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
- 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
- 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.
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