I don’t know about you but I love Italian Cuisine.
Here is one of my most favorite recipes that I’ve created. Veal Parmigiana with a Marinera Sauce and Pasta.
My Marinera Sauce is a sauce I have added ingredients to, to make it my own creation.
Marinera Sauce Ingredients:
3 Tablespoons Pure Olive Oil
6 cloves Garlic (minced)
1 Medium Onion (diced)
1 Tablespoon Basil
1 Tablespoon Oregano
1 Tablespoon Dried Mint Leaf
1 Teaspoon Dried Hot Pepper Seeds
6 Bay Leaf
Salt and Black Pepper to taste
1/2 TO 3/4 Pounds Ground Beef
2 Tins Diced Tomatoes
3 Cups Red Wine
1/4 Cup White Sugar ( or to taste )
Sauce Preparation:
Heat up a large frying pan
Add in your Olive oil and warm it up
Saute together your Garlic, Onion, Basil, Oregano, Mint, and Hot Pepper Seeds
Add in your Ground Beef breaking it into small pieces and saute together with your spices until Ground Beef is no longer (Red)
Add in both tins of Diced Tomatoes, Red Wine, Sugar and Bay Leaf
Bring your sauce to a boil and then reduce heat and simmer.
HINT: The longer the sauce simmers, the better the flavor of the sauce.
Veal Preparation:
3 to 4 Veal Cutlet
Season Egg Wash with a little salt and pepper
Italian Seasoned Bread Crumbs OR, Panko Bread Crumbs with Dried Basil
Parmegan Cheese ( Coarsely Grated ) or Sliced
Veal is a very tender meat, so there is no need to tenderize it.
Egg Wash:
Blend together 1 large or extra-large Egg with a little bit of Milk, and Salt and Pepper for seasoning.
Dip your Veal Cutlet into the Egg Wash coating it thoroughly then Dredge your in your Seasoned Bread Crumbs.
Using a large skillet
Heat your skillet to medium-high heat with a couple Table spoons of Pure Olive Oil
Once you skillet is hot place in your Veal and turn the heat down to a medium heat. Slowly fry your Veal to a "Golden Brown" on both sides. Once your Veal is Browned on one side, Turn it over and ( Heavily )Top it with your Parmesean Cheese and cover your skillet to permit the cheese to gently melt covering your Veal.
Once your Veal is browned on both sides, and the cheese has begun to melt, transfer your Veal into your skillet of simmering sauce, to permit the Veal Breading to absorb the Sauce.
Pasta Preparation:
Select your favorite Pasta, Spaghetti, Spaghettini, Linguini. I prefer a Spaghetti myself.
Using a deep Pot, 1/2 filled with cold, salted water, Bring the water to a brisk Boil. Add in a Tablespoon of Olive Oil. The oil adds flavor as well as prevents sticking together of the pasta.
Add in your choice of Pasta. Cook your Pasta to your taste and drain it.
Serving:
Serve up each plate with a generous helping of Pasta and top it off with two or three TableSpoonsful of your Sauce. Then gently lay your Veal cutlet over the top of your Pasta. Top off your Veal with two or three more TableSpoons of sauce, sprinkle some grated Parmasean Cheese again over the top and serve.
Serve with a Side Dish of Oven hot Garlic Bread topped with Mozzerella Cheese.
If you happen to be a wine drinker a glass of Pino Noir would go great with this.
If you happen to have some Kaiser Buns in the house, the veal warmed up makes a terrific sandwich for lunch of for a snack.