Classic Veal Parmesan Recipe

Name: Classic Veal Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons olive oil; 2 cups finely chopped onions; 1/2 cup finely chopped carrots; 1/2 cup finely chopped celery; Salt; Freshly ground black pepper; 2 tablespoons chopped garlic; 1 cup dry red or white wine; 2 (28 ounce) can of peeled, seeded and chopped tomatoes; 1 small can tomato paste; 2 cups water; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 tablespoons chiffonade of fresh basil; 4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick; 1 cup flour; Essence, recipe follows; 2 eggs, beaten with 2 tablespoons milk; 2 cups fine dried bread crumbs; 1 pound fresh fettuccine; Mornay sauce, recipe follows; 2 ounces Parmigiano-Reggiano, grated; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 cup plus 2 tablespoons olive oil
2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
1 cup dry red or white wine
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons chiffonade of fresh basil
4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick
1 cup flour
Essence, recipe follows
2 eggs, beaten with 2 tablespoons milk
2 cups fine dried bread crumbs
1 pound fresh fettuccine
Mornay sauce, recipe follows
2 ounces Parmigiano-Reggiano, grated
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Preheat the oven to 400 degrees F.", "In a large saucepan, heat 2 tablespoons of the oil.", "Add the onions, carrots and celery.", "Season with salt and pepper.", "Cook for 4 to5 minutes or until the vegetables are soft and clear in color.", "Add the garlic and red wine.", "Bring the liquid to a boil and reduce by half, about 2 minutes.", "Stir in the tomatoes.", "Season with salt and pepper.", "Cook for 30 minutes.", "Whisk the tomato paste and water together.", "Add to the tomatoes.", "Stir in the dried herbs.", "Bring the liquid to a boil, over high heat.", "Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally.", "Reseason with salt and pepper.", "Stir in the basil.", "Bring a pot of salted water to a boil.", "Season the veal chops with salt and pepper.", "Season the flour with Essence.", "Season the egg wash with Essence.", "Season the bread crumbs with Essence.", "Dredge the veal chops in the flour.", "Dip each chop in the egg wash, letting the excess drip off.", "Finally, dredge the chops in the seasoned bread crumbs, coating completely.", "Add 1/4 cup of the oil to two large skillets.", "When the oil is hot, add two chops to each skillet.", "Pan-fry the chops for 2 to 3 minutes on each side, or until golden.", "Remove and drain on paper towels.", "Season with Essence.", "Add the pasta to the boiling water and cook until tender, about 8 minutes.", "Place the chops on a parchment-lined baking sheet and bake for 4 minutes, or until hot.", "Remove the pasta from the heat and drain.", "Drizzle the pasta with olive oil.", "Season the pasta with salt and pepper.", "Toss the pasta with the Mornay Sauce.", "To serve, mound the pasta in the center of each plate.", "Lay the veal chop over the pasta.", "Spoon the sauce over the veal.", "Garnish with the grated cheese.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1289

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons olive oil, 2 cups finely chopped onions, 1/2 cup finely chopped carrots, 1/2 cup finely chopped celery, and more.

Yes, Classic Veal Parmesan falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Veal Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions