Popular
Latest From the Show
Rachael's Veal Parmigiana
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Breaded and fried veal cutlets topped with homemade red sauce and cheese that’s broiled until it's melted and browned — it's hard to mess with the classic! Rach likes to serve this dish with sautéed, blanched green beans with garlic and lemon and/or a side of pasta with the remaining red sauce.
*Note: If you plan to serve veal with a side of pasta, use 2 cans of tomatoes.
Ingredients
For the sauce:
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- Salt and fine black pepper
- 1 large fresh bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 1 scant teaspoon sugar, or a drizzle of light in color and flavor honey (such as Acacia)
- 1 cup beef or chicken stock
- One or two 15-ounce cans San Marzano tomatoes*
- ½ to ¾ pound thin spaghetti, optional
For the cutlets:
- 1 cup flour
- Salt
- 4 eggs, lightly beaten
- 1 cup breadcrumbs
- 1 cup grated Parmigiano-Reggiano
- 1 ½ teaspoons ground or dried sage, half a scant palmful
- Olive or safflower oil, for frying
- Eight 3-ounce veal cutlets, about ⅛-inch-thick
- White pepper or finely ground black pepper
- One 12-ounce brick mild provolone, or deli/supermarket case mozzarella cheese, shredded
- A small handful parsley, finely chopped, or a few leaves basil, torn, to serve
Yield
Serves: 4
Preparation
For the sauce, heat a Dutch oven or saucepot over medium heat and add EVOO, 3 turns of the pan. Add onion, garlic, salt, pepper, bay, oregano, thyme, and sugar or honey and soften 5 minutes, then add stock and reduce by half, add tomatoes and cook down 20 to 30 minutes, stirring occasionally.
For the cutlets, preheat broiler to high with rack in second rung from top of oven.
Arrange 3 shallow dishes: flour seasoned with salt, eggs, and breadcrumbs with ½ cup of the parm and the sage.
Heat up a large skillet with a thin layer of frying oil about ⅛-inch deep over medium to medium-high.
Season veal with salt and white pepper or finely ground black pepper. Coat veal in flour, eggs and breadcrumbs and shallow fry to golden, 2 minutes on each side.
Place cutlets on a sheet tray and top with sauce, provolone and remaining parm. Broil until cheese is brown and bubbly and top with basil or parsley.