VEAL RECIPES OVEN RECIPES

Steps:

• For the marinara, in a Dutch oven, heat EVOO over medium heat, add butter and melt
• Add anchovies and use a wooden spoon to break them up and melt them into oil and butter
• Add garlic and oregano and stir, then add tomato paste and stir
• Add tomatoes and parsley, bring to bubble and reduce heat to simmer
• Season with salt and pepper to taste
•   Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F
•    For the veal cutlets, season veal with salt and pepper
•    Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley
•    Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides
•        Melt butter in small pot and stir in chives
•      On a baking sizzler pan or in a casserole, pour a little marinara sauce under each cutlet
• Top each cutlet with more sauce, ham, then chive butter, sliced cheese and the remaining Parm
• Bake until bubbly and brown
•  

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
• Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
• Serve with lemon wedges.