Veal Parmesan Disalvo from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Veal Parmesan Disalvo

Prep Time: 1 Hour
Yields:
6–8 Servings

Comment:

Guy DiSalvo, from Latrobe, Pa., is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazingly tasty dish. In fact, it is the perfect topping for veal or eggplant parmesan.

Ingredients:

8 (4-ounce) veal tenderloin slices, pounded flat

2 cups shredded Parmesan cheese

salt and white pepper to taste

granulated garlic to taste

2 cups lightly seasoned flour

2 cups seasoned Italian bread crumbs

3 eggs, beaten

1/4 cup extra virgin olive oil

1/4 cup vegetable oil

12 cloves garlic, sliced

1/4 cup minced shallots

4 cups canned diced tomatoes, drained

1 cup chicken stock

12 large basil leaves, chopped

black pepper to taste

3/4 cup vegetable oil, divided

3/4 cup melted butter, divided

2 tbsps lemon juice

Method:

Place veal slices between 2 layers of plastic wrap and, using a meat mallet or 9-inch frying pan, pound until slices are no thicker than 1/4-inch. Each slice should fill the bottom of a 9-inch fry pan if pounded properly. The plastic wrap will prevent tearing or shredding of meat. When all slices are pounded flat, season to taste using salt, white pepper and granulated garlic. Set up a breading station by placing flour and bread crumbs in two separate 9" x 14" baking pans. Place the beaten eggs between the 2 pans. Once breading station is set up, make marinara sauce by placing ¼ cup of olive oil and 1/4 cup of vegetable oil in a 2-quart stainless steel pot over medium-high heat. Saute garlic slices and minced shallots in oil 1–2 minutes or until very lightly browned around the edges. Add diced tomatoes and blend well into the mixture. Bring to a simmer, adding chicken stock as needed to retain moisture. Cook 10–15 minutes, stirring occasionally, then add chopped basil. Season sauce lightly using salt and black pepper. Reduce heat to low and allow sauce to simmer while pan-frying veal slices. Add stock as needed to retain sauce-like consistency. When ready to cook veal, dredge seasoned veal slices in flour, shaking off excess. Dip in egg wash then dredge in bread crumbs, pushing veal down into the bread crumbs well to press into the meat. Continue until all slices are coated. Using 2 cast iron skillets, heat ¼ cup of vegetable oil and 1/4 cup of butter each over medium-high heat. Add veal slices and saute on both sides until golden brown. Remove onto warm dinner plates, top with a little lemon juice and keep warm. Continue until all slices have been sauteed, adding more oil and butter as needed. To serve, place 1 veal slice in the center of a serving plate top with a sprinkle of lemon juice, a spoon of simmering marinara sauce and an equal portion of shredded Parmesan cheese.

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