Bone-in Veal Parmesan

Prepare your egg wash and bread crumbs in two separate dishes. First add eggs, heavy cream, salt & pepper to one tray. Using a fork, scramble the eggs and combine well.

Then prepare your bread crumbs. Depending on how much you are making, you want to have enough parsley that you see green speckled throughout the mix. You can’t really over do it. Add a few tablespoons of each cheese – pecorino and parmigiano; also, not something you can overdo. Then season with garlic powder, onion powder, salt & pepper.

When everything is done, the last step is to add a few tablespoons of flour to the egg wash. Combine well and you should have a thicker egg wash that really adheres to the veal. 

Dip your veal in the egg wash on both sides. Then drop off excess and transfer to tray of breadcrumbs. Really pat the breadcrumbs down into the veal, turn over and do the same to the other side. Repeat for each veal and set aside. 

Turn on your pan or pans. We ended up using two large pans and Mom and I each manned one. My sister helped as we yelled instructions at her to bring us things. It was a little chaotic for a few minutes, not ganna lie, but it was also fun. Now is also the time to get out some trays for the oven if you are making multiple veals. If you have enough pans to put in the oven per veal, that is ideal, but that couldn’t work for us. 

When you are ready and your pan is nice and hot, add a pad of butter and olive oil. When sizzling, add in your veal. You really only cook it for a minute or two on each side – you want nice browned bread crumbs. 






This is a good example of browned bread crumbs: 

Once you’ve cooked each side, add sauce to the top of the veal and some in the pan. The pan really shouldn’t have any oil or butter left it in at this point because it would have been soaked up. Shake the pan and let the sauce cook and warm up on the veal. Then add a dash of white wine on top. This tenderizes the veal even more (beyond the beating you gave it earlier). 

Then add a little more sauce and using two spatulas, or whatever works for you, move the veal to the cookie sheet. Remember it’s going to broil in the oven more. If you are putting the veal directly in the oven you can skip to the adding cheese part. Otherwise, just set aside the veal and move on to the next one. 

When it comes out, add some fresh basil to each slice. 

To serve, put some of the sauce you warmed up and reduced down with wine directly on the plate. Add the veal on top. You don’t want it to be drenched in sauce, the ratio is important.  Serve with a good red wine and enjoy it. Like really enjoy it and clean up later. It was incredible. 

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