Tuesday, June 17, 2014

Veal Parmigiana Atop A Nest Of Pasta With Steamed Artichokes & Curry Mayonnaise

This is one of our favorite meals and we have it at least once a month. Sometimes we have the artichokes cold and sometimes we eat them hot. Whatever floats your boat, people.

At any rate, here is the recipe:

Veal Parmigiana:


Veal Scallopini, pounded to very thin with a meat cleaver
1/2 cup flour
1/4 cup grated parmesan
1 egg, beaten
1-1/2 Tbls. olive oil
1 Tbls. butter

1 red onion, sliced in fairly small pieces

1/2 green bell pepper
red wine, to taste
homemade mozzarella, sliced


1.  Pound veal to very thin but not torn to holes. Set aside.

2.  In one bowl, beat egg and set aside.

3.  In another bowl combine flour, salt & pepper. Set aside.

4.  Place Parmesan in yet another bowl and set aside.

5.  Arrange bowls accordingly since you will be using the flour first, egg second, and Parmesan third.

6.  Once ready to begin, dip each piece of veal first into the flour, then into the egg, and lastly the Parmesan.

7.  Place in medium heated pan coated with a thin layer of olive oil and butter. Pan fry until lightly browned on both sides.

8.  Remove pieces of cooked veal and place in oven on warm.

9.  Saute sliced onions until just transparent using the leftover oil/butter. Add green bell pepper and saute for a few more minutes.

10. Add red wine and stir. (I usually use 1/2 cup.)

11. Scrape aside and add the veal cutlets, scraping it back on top of the veal pieces.

12. Now add a slice of handmade Mozzarella to each veal piece. Cover with lid and allow to simmer a few more minutes.

13. Serve atop a bed of thin spaghetti along with steamed artichokes & curried mayonnaise.

14.  ENJOY!

The trick to making this so delicious is to use fresh Bufala mozzarella, which is as creamy and as tasty as mozzarella gets.

Using fresh pasta is always best, but I simply used dried spaghetti here. Some days just simply don't allow the time to do homemade, but don't let that stop you from making a tasty, simple meal like this.