Veal Parmesan is one of my favorite recipies. For this particular one, you can change many of the amounts, and add your own flavor to "spice it up a bit".
Here we go...
- Take the non-frozen veal, and soak it in the milk for 10 minutes, this gets it nice and tender, as well as prepares it to "accept" the bread crumbs.
- Mix the bread crumbs and flour in a large zip lock baggie.
- Place veal into the baggie, so that the breasts become fully encrusted with the mixture.
- Coat the bottom of a casarole diskm or pan with some of the marinara sauce.
- Pour olive oil into a frying pan, coating the bottom about 1/2 inch thick. Turn stovetop on, and let it get hot. (Usually turn stovetop to medium).
- Place veal into frying pan once its hot. Watch out for ultra-hot grease it splatters if the oil is too hot, turn it down. Let chicken fry until the coating is a nice golden brown color. I personally like myne on the darker side. If you let it cook too long, the veal will get hard.
- Once all the veal is cooked, lay them into the casarole dish on top of the layer of marinara sauce.
- Add the cheeses onto the veal until you think there is enough. Usually you need more than you think, because it melts together.
- Add the chopped onion, sliced tomato, and olives if you see fit.
- Pour a light layer of marinara sauce over the whole thing if you like.
Now place the casarole dish/pan into the oven for about 17 minutes, or until the cheese is completly melted. This will further cook the veal as well.
Serve over a plate of spaghetti with marinara sauce.
This usually serves 4-5 people, or 3 hungry college students.