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:

Ingredients:

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

Directions:

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.

Veal Marsala With Mushrooms and Red Bell Pepper

I realize there are those out there in the blogosphere who do not approve of using veal, so if you're one of those people, then you'll want to leave now and possibly never return. We eat veal along with other things that many people "Tsk Tsk." us for. I don't care. I live in Texas where everyone that has any sense eats beef... any way they can get it. I am that type of person.






Veal Marsala With Mushrooms, Red Bell Peppers & Onions:



INGREDIENTS:


4 Thinly Sliced Pieces of Veal Scallopini

1 Medium Size Red Onion, thinly sliced

4 Cloves of Garlic, crushed

1 Red Bell Pepper, sliced into thin strips

1 Egg, lightly beaten

3 Heaping Tablespoons of All Purpose Flour

1/3 Cup Grated Fesh Parmesan

Salt & Pepper, to taste

3 Tablespoons of Olive Oil

2 Tablespoons Butter1

1/2 Cup Dry White Wine

1/3 Cup Organic Chicken Broth

DIRECTIONS:

1. On a heavy chopping board, pound out the pieces of scallopini until they are very thin, almost see-through.

2. Combine the flour, parmesan cheese, salt and pepper in a large bowl or or deep pan.

3. In another bowl, lightly beat the egg and place the bowl next to the flour bowl.

4. Add 1 Tbls. of the butter and the olive oil to a large skillet and heat over medium flame.

5. Dip each scallopini in the flour mixture, immerse in the egg, then back to the flour mixture, adding each to the pan as it's ready. Cook until browned on each side, then set aside on a platter.

6. Add the other Tablespoon of butter to the pan and add the red onions, then the mushrooms, allowing them to cook for a few minutes.

7. Next, add the sliced red bell peppers and the garlic, allowing them to cook a couple of minutes.

8. Return the pieces of scallopini to the pan and cover with the veggies.

9. Add the 1/2 cup of white wine and the 1/3 cup of chicken broth and allow to simmer for about 20 minutes.

10. Serve over your favorite type of cooked pasta.