Yesterday’s recipe: Veal Parmaggiana with Prosciutto and Garlic Tomato Gravy

Posted on Categories Personal

A little dinner party with Vivian and another couple, so a trip was made to the local German butcher and a fresh produce market. The following was served with a simple green salad and spaghetti and followed by a delicious baked New York Cheesecake topped with fresh strawberries placed atop a mix of chocolate and strawberry syrup. You will need a large skillet, a medium to large stock pot, and a large baking dish for the recipe:

Ingredients

  • 4 veal cutlets, pounded thin

  • 4 think slices of prosciotto

  • 9 cloves of garlic, 4 crushed, 5 left whole

  • 2 tbsp of cilantro

  • 2 tbsp of oregano

  • 32 oz of tomatos, chopped, seeded and peeled (canned is fine)

  • 8 oz of tomato paste

  • 8 oz fresh grated Romano cheese

  • 4 oz fresh grated parmaggiano cheese

  • 1 egg

  • 8 oz of seasoned breadcrumbs

  • 12 oz of fresh mushrooms, sliced

  • 2 large onions, 1 yellow, 1 white, sliced thin

  • salt, pepper, and olive oil

Preparation

  • Lightly whip the egg in a bowl, then for each piece of veal, thoroughly dip in egg wash and coat with breadcrumbs

  • Brown veal in a hot skillet with extra virgin olive oil, about three minutes on each side, until golden brown; set veal aside

  • In a large pot, add some canola or good vegetable oil over a medium low heat

  • Add onions, stir to coat with oil, add a little salt and pepper, stir periodically until onions are completely soft and have begun to carmelize, about 25 minutes

  • Add garlic and stir

  • Add tomato and tomato paste, stir in thoroughly

  • Add cilantro and oregano, fold in, simmer for five minutes

  • Add mushrooms, fold in, more salt and pepper, simmer for five minutes

  • Change flame under pot to about the lowest setting, simmer for 30 minutes to reduce and thicken

  • Pre-heat oven to 350 degrees

  • Cover bottom of baking dish with tomato gravy

  • Lay veal cutlets over gravy

  • Sprinkle remainder of fresh herbs over veal

  • Cover each piece of veal with a piece of prosciutto

  • Thoroughly cover each piece with cheese (mix the Romano and Parmaggiano together)

  • Cover the veal with remainder of tomato gravy

  • Bake for 15 minutes and serve