Rose Veal Parmigiana
A belter of a classic New York recipe with crispy rose veal escalopes layered with a rich tomato sauce and mozarella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at trewayfarm.co.uk.
Cooking tools:
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Paper towel
- Baking dish
- Tin opener
- Measuring spoon
- Spoon
- Fork
- Spatula
- Tongs
- Garlic press
- Grater
- Microplane
- Kitchen scale
- Measuring cup
- Whisk
Ingredients
- x2 Veal Escalopes – flatten out to a 2cm thickness if necessary.
- A few sprigs of fresh basil
- Beef dripping or olive oil for frying
- x3 Garlic Cloves – peeled and finely sliced
- X3 Anchovies
- X2 400g Tins of Chopped Tomatoes
- 150g Breadcrumbs (I used dried breadcrumbs but you can also use fresh)
- X1 Tbsp Dried Thyme
- A Handful of Grated Parmesan
- X1 Lemon – zested
- 150g Plain Flour
- X2 Free Range Eggs – beaten
- 125g Mozzarella Ball
More Like This
Rose Veal Bolognese
trewayfarm.co.uk
Veal Parmigiana Recipe
bettycrocker.com
Veal Parmigiana Recipe
foodnetwork.com
Veal Parmigiana Recipe with Homemade Tomato Sauce
lecoupdegrace.ca
Veal Scaloppini Milanese Style - Veal – Discover Delicious
veal.org
Veal Scaloppini Milanese Style - Veal – Discover Delicious
veal.org
Veal Parmigiana Recipe - Adams Fairacre Farms
adamsfarms.com
Veal escalope à la Palermo - recipe | FoodPal
foodpal-app.com