This is the authentic traditional veal parmesan that is cooked in Parma, Italy. Everybody knows what the Americanized modern version of Veal Parmesan is. Breaded veal cutlet with tomato sauce and melted cheese. An all time low for veal parmesan quality happened when American chefs started serving pre-made frozen breaded veal patties as veal parmesan.
I have mentioned in past blog entries that I worked in a great Northern Italian fine dining restaurant. The manager was a Monk from Italy. Our food was absolutely authentic Italian! We cooked to a higher standard, if you know what I mean. The manager was also an expert Kung Fu instructor. As a chef, you really did not want to make mistakes due to the Italian undercurrent threat of "Bad Things May Happen!".
An authentic Vitello Parmagiana is a cutlet of veal that is pounded thin. Parma ham, sage and cheese are place on the veal cutlet as a stuffing, then the veal is folded in half. The veal parmigiana is then breaded and pan fried. Tomato sauce and a sprinkle of parmigiana reggiano cheese accompanies the veal parmigiana. Many chefs from Italy that worked in the Northern Italian restaurant automatically cooked veal parmigiana this way. Italian American chefs usually do not cook this version of veal parmigiana.
We served this authentic vitello parmagiana with a little bit of pasta. Just forget about the American veal parmesan version, when making this classic Parma style vitello parmigiana!
Vitello alla Parmigiana:
Pound a large 5 to 6 ounce veal cutlet with a meat mallet, till it becomes thin and even.
Place 2 paper thin slices of imported Parma prosciutto on one half of the cutlet.
Place a few thin shaved slices of parmesan cheese on the prosciutto.
Place 2 to 3 fresh sage leaves on the cheese.
Fold the bare half of the veal cutlet over the stuffed half.
Lightly tap the edges of the veal with a meat mallet, to seal the stuffed cutlet's edges.
Gently dredge the stuffed veal cutlet in flour.
Dip the stuffed veal cutlet in egg wash.
Dredge the veal in fine plain Italian bread crumbs that are seasoned with sea salt and black pepper.
Heat about 3/8" to 1/2" of blended olive oil over medium/medium high heat in a saute pan. (The oil should be 360 degrees.)
Pan fry both sides of the stuffed veal cutlet, till it becomes a light golden color.
Place the stuffed fried veal on a wire roasting rack on a baking pan.
Bake in a 350 degree oven, till the stuffing becomes hot and the veal breading turns a golden brown color.
Keep the vitello alla parmigiana warm on a stove top.
Tomato Sauce for Vitello alla Parmigiana:
Salsa di pomodoro can be used in place of this sauce, if you have a batch on hand. Many Italian chefs prefer to make a la minute marinara style tomato sauces for authentic veal recipes.
Heat a saute pan over medium heat.
Add 1 1/2 tablespoons of olive oil.
Add 1 minced garlic clove.
Add 1 teaspoon of minced shallot.
Saute till the garlic turns a golden color.
Add 6 ounces of imported canned Italian crushed plum tomatoes.
Add 1/4 cup of dry red wine wine.
Add 1/2 cup of rich veal broth.
Add sea salt and black pepper.
Add 1 pinch each of basil.
Add 1 pinch of thyme.
Add 2 chopped fresh sage leaves.
Add 2 pinches of chopped fresh Italian parsley.
Bring the sauce to a gentle boil.
Reduce the temperature to very lo heat.
Simmer and reduce the sauce, till it becomes a medium tomato sauce consistency.Add 1/2 tablespoon of virgin olive oil, while stirring, to finish the sauce.
Vitello alla Parmigiana e Rotelle:
Cook 1 small portion of rotelle pasta in boiling water, till it becomes al dente.
Drain the water off of the pasta.
Spoon some of the tomato sauce on a plate, as a bed for the veal.
Set the vitello alla parmagiana on top of the tomato sauce.
Spoon some of the sauce over one end of the veal.
Sprinkle a little bit of finely grated parmesan cheese over the sauce portion that covers part of the veal.
Add the small portion of al dente cooked rotelle pasta (wagon wheel pasta) to the remaining parmagiana tomato sauce in the pan.
Add 2 to 3 pinches of grated parmesan cheese.
Toss the sauce and pasta together.
Place the pasta next to the veal on the plate.
Sprinkle a pinch of finely grated parmesan cheese over the pasta.
Garnish with sage sprigs and Italian flat parsley sprigs.
This authentic veal parmagiana recipe is so very delicious! The flavor of fresh sage, parmesan and prosciutto is perfect for veal. The tomato sauce is specifically made for this recipe. The veal stock, tomato and sage flavors compliment the flavor of the Parma style veal.
There is nothing like having the real thing. Vitello alla Parmigiana! Ciao Baby! ... Shawna