Veal parmesan, also known as veal parm, is a classic Italian-American dish that has been a staple in many restaurants and households for decades. This mouth-watering dish consists of breaded and fried veal cutlets topped with marinara sauce and melted mozzarella cheese, served with a side of pasta or a green salad. In this article, we will take you through the process of cooking the perfect veal parm, from preparing the ingredients to serving the final dish.
Understanding Veal and Its Importance in Veal Parm
Before we dive into the cooking process, it’s essential to understand what veal is and why it’s a crucial component of veal parm. Veal is the meat of young calves, typically harvested when they are six to eight months old. The meat is known for its tenderness, delicate flavor, and fine texture, making it an ideal choice for dishes like veal parm.
There are different types of veal, including:
- Milk-fed veal: This type of veal is considered to be of the highest quality and is harvested from calves that are fed only milk.
- Grain-fed veal: This type of veal is harvested from calves that are fed a diet of grains, such as corn and soybeans.
- Bob veal: This type of veal is harvested from calves that are less than three months old and are still nursing.
For veal parm, it’s best to use milk-fed veal or grain-fed veal, as they have a more delicate flavor and tender texture.
Preparing the Ingredients
To cook the perfect veal parm, you’ll need the following ingredients:
- 4 veal cutlets (about 1/4 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 2 cups breadcrumbs (preferably Panko)
- 2 eggs
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Olive oil for frying
- Fresh basil leaves for garnish
Preparing the Breading Station
To bread the veal cutlets, you’ll need to set up a breading station with three shallow dishes. The first dish should contain the flour mixture (flour, salt, pepper, garlic powder, and Italian seasoning). The second dish should contain the eggs, and the third dish should contain the breadcrumbs.
Preparing the Marinara Sauce
While you can use store-bought marinara sauce, making your own sauce from scratch is highly recommended. Here’s a simple recipe for homemade marinara sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt, and pepper. Stir well and bring the sauce to a simmer. Reduce the heat to low and let the sauce cook for 20-30 minutes, stirring occasionally. Stir in the chopped basil.
Cooking the Veal Cutlets
Now that you have all the ingredients prepared, it’s time to cook the veal cutlets.
Breading the Veal Cutlets
To bread the veal cutlets, follow these steps:
- Season the veal cutlets with salt and pepper.
- Dip each veal cutlet in the flour mixture, coating both sides evenly.
- Dip the floured veal cutlet in the eggs, making sure to coat both sides evenly.
- Roll the egg-coated veal cutlet in the breadcrumbs, pressing the crumbs gently onto the meat to ensure they stick.
Frying the Veal Cutlets
To fry the veal cutlets, heat about 1/2 inch of olive oil in a large skillet over medium-high heat. When the oil is hot, add two breaded veal cutlets to the skillet. Fry the veal cutlets for 2-3 minutes on each side, until they are golden brown and crispy. Repeat with the remaining two veal cutlets.
Assembling the Veal Parm
To assemble the veal parm, follow these steps:
- Preheat the oven to 400°F (200°C).
- Place a fried veal cutlet on a baking dish or oven-safe plate.
- Spoon some marinara sauce over the veal cutlet.
- Sprinkle some grated Parmesan cheese over the sauce.
- Top the veal cutlet with shredded mozzarella cheese.
- Repeat the layers with the remaining three veal cutlets.
Baking the Veal Parm
To bake the veal parm, place the baking dish or oven-safe plate in the preheated oven. Bake the veal parm for 15-20 minutes, until the cheese is melted and bubbly.
Serving the Veal Parm
To serve the veal parm, garnish each veal cutlet with a fresh basil leaf. Serve the veal parm with a side of pasta, such as spaghetti or ziti, or a green salad.
Tips and Variations
Here are some tips and variations to help you take your veal parm to the next level:
- Use high-quality ingredients: Fresh breadcrumbs, real Parmesan cheese, and homemade marinara sauce make a big difference in the flavor and texture of the veal parm.
- Don’t overbread the veal cutlets: Too much breading can make the veal cutlets heavy and greasy.
- Use the right type of cheese: Mozzarella cheese is the traditional choice for veal parm, but you can also use other types of cheese, such as provolone or parmesan.
- Add some spice: A pinch of red pepper flakes can add a nice kick to the veal parm.
Conclusion
Cooking the perfect veal parm requires attention to detail, high-quality ingredients, and a bit of practice. By following the steps outlined in this article, you’ll be able to create a delicious veal parm that’s sure to impress your family and friends. Remember to use fresh breadcrumbs, real Parmesan cheese, and homemade marinara sauce to take your veal parm to the next level. Happy cooking!
What is the best type of veal to use for Veal Parm?
The best type of veal to use for Veal Parm is a thinly sliced cutlet, preferably from the leg or loin area. This type of cut is tender and lean, making it ideal for breading and frying. You can also use veal scallopine, which is a thinly sliced cutlet that has been pounded to an even thickness.
When selecting veal, look for cuts that are pale pink in color and have a fine texture. Avoid cuts that are too thick or have visible fat, as they may not cook evenly. You can also ask your butcher to slice the veal into thin cutlets for you, which will make the cooking process much easier.
How do I prepare the breading station for Veal Parm?
To prepare the breading station for Veal Parm, you will need three shallow dishes: one for flour, one for eggs, and one for breadcrumbs. In the flour dish, place all-purpose flour and a pinch of salt. In the egg dish, beat two eggs and mix with a fork. In the breadcrumb dish, place Panko breadcrumbs and a sprinkle of grated Parmesan cheese.
Make sure the dishes are shallow and wide enough to accommodate the veal cutlets. You can also add some seasonings to the flour and breadcrumbs, such as dried herbs or garlic powder, to give the veal extra flavor. Having a well-organized breading station will make the breading process much easier and less messy.
How do I bread the veal cutlets for Veal Parm?
To bread the veal cutlets, start by dredging them in the flour dish, coating both sides evenly. Then, dip the floured cutlets in the egg dish, making sure they are fully coated. Finally, place the egg-coated cutlets in the breadcrumb dish, pressing the crumbs onto the veal to ensure they stick.
Make sure to bread the veal cutlets just before frying, as the breadcrumbs can become soggy if they sit for too long. You can also use a gentle pressing motion to ensure the breadcrumbs adhere to the veal. This will help the breadcrumbs stay on the veal during the frying process.
What is the best way to fry the breaded veal cutlets?
The best way to fry the breaded veal cutlets is in a large skillet with about 1/2 inch of olive oil. Heat the oil over medium-high heat until it reaches 350°F. Then, carefully place the breaded veal cutlets in the skillet and fry for about 2-3 minutes on each side, or until golden brown and crispy.
Make sure not to overcrowd the skillet, as this can lower the oil temperature and prevent the veal from cooking evenly. Fry the veal cutlets in batches if necessary, and place them on a paper towel-lined plate to drain excess oil. You can also use a thermometer to ensure the oil reaches the correct temperature.
How do I assemble the Veal Parm?
To assemble the Veal Parm, start by placing a fried veal cutlet on a baking dish or oven-safe plate. Then, spoon some marinara sauce over the veal, followed by a sprinkle of shredded mozzarella cheese. You can also add some grated Parmesan cheese on top of the mozzarella.
Place the baking dish or plate under the broiler and cook until the cheese is melted and bubbly. You can also add some chopped fresh basil on top of the cheese for extra flavor and color. Make sure to serve the Veal Parm hot, straight from the oven.
Can I make Veal Parm ahead of time?
While it’s best to serve Veal Parm immediately, you can make some components ahead of time. For example, you can bread the veal cutlets and refrigerate them for up to 2 hours before frying. You can also make the marinara sauce and store it in the refrigerator for up to 24 hours.
However, it’s best to fry the veal cutlets and assemble the Veal Parm just before serving. This will ensure the veal is crispy and the cheese is melted and bubbly. You can also reheat the Veal Parm in the oven if you need to make it ahead of time, but it’s best to serve it fresh for optimal flavor and texture.
What are some variations of Veal Parm?
There are many variations of Veal Parm that you can try. For example, you can use different types of cheese, such as provolone or ricotta, instead of mozzarella. You can also add some chopped ham or salami to the breadcrumb mixture for extra flavor.
Another variation is to use a different type of sauce, such as arrabbiata or pesto, instead of marinara. You can also add some sautéed spinach or mushrooms to the sauce for extra flavor and nutrients. Feel free to experiment with different ingredients and flavors to create your own unique version of Veal Parm.