Shelly's Recipe

VEAL PARMESAN WITH ANGEL HAIR PASTA

Category: Beef

10 tablespoons extra-virgin olive oil (divided)
1 1/2 cups chopped onion
2 ribs celery, chopped
2 red bell peppers, cored, seeded and chopped
2 cloves of garlic, minced
1 large can (28 ounces) crushed tomatoes
1 tablespoon sugar
2 tablespoons tomato paste
1 can (14 ounces) chicken broth
2 teaspoons dried parsley
2 teaspoons dried basil
Salt and freshly ground black pepper to taste
4 thin veal cutlets, cut in half (8 pieces or about 3/4 to 1 pound)
1 cup flour
3 eggs
2 tablespoons milk
1 1/2 cups breadcrumbs
6 tablespoons (3/4 stick) butter (divided)
3 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 pound angel hair pasta
Flat-leaf parsley for garnish

For the tomato sauce: In large saucepan, heat 2 tablespoons olive oil. Add onion, celery, red peppers and garlic and cook over medium heat, stirring often, until onion is translucent, about 5 to 8 minutes. Add the crushed tomatoes, sugar, tomato paste, chicken broth, parsley and basil. Increase heat and bring to a boil. Reduce heat to low, partially cover and simmer 1 hour. Season with salt and pepper.

Preheat oven to 350 degrees.

For the veal cutlets: If your cutlets aren't already thin, pound thin. Place flour on a plate. In a medium bowl, beat together eggs and milk. Place breadcrumbs on another plate. Coat a veal cutlet in flour, shaking off excess. Dip cutlet in egg mixture. Dredge both sides of cutlet in the breadcrumbs, making sure to press breadcrumbs on firmly. Repeat with remaining cutlets.

Heat 2 tablespoons of the butter and 2 tablespoons olive oil in a large skillet over medium heat. Place as many cutlets as will fit in the skillet and cook 1 to 2 minutes per side, until browned and cooked through. Place on paper towels to drain. Repeat with remaining cutlets, adding more butter and oil to skillet with each batch.

To assemble the dish: Place veal cutlets on bottom of a 13-by-9-inch or 14-by-10-inch baking pan. Top cutlets with the mozzarella cheese. Spoon tomato sauce over mozzarella. Sprinkle with shredded Parmesan and drizzle with remaining 2 tablespoons olive oil. Bake in preheated oven uncovered 20 to 30 minutes or until heated through.

Shortly before the cutlets are done, bring a large pot of water to a boil. Just before removing the Veal Parmesan from the oven, cook the angel hair pasta according to package directions. Drain.

Place a mound of angel hair pasta in the middle of a plate. Place a veal cutlet on top and garnish with flat-leaf parsley. Makes 8 servings

NOTES:
To prepare ahead, tomato sauce: Cool it and freeze the sauce in a sealable container for up to three months. Remove from freezer the night before and thaw in the refrigerator overnight. (Or, if you forget, thaw in microwave.)

To prepare ahead, Veal Parmesan: On the day of the party, cook the veal cutlets and assemble the Veal Parmesan as directed above, stopping before baking. Cover and refrigerate. When ready to serve, preheat oven to 350 degrees and bake, uncovered, until heated through, about 30 to 40 minutes. Just before removing Veal Parmesan from oven, cook the angel hair pasta according to package directions. Drain. Serve as directed above.

Substitution: If you want to make Chicken Parmesan instead, substitute 8 thinly sliced chicken cutlets for the veal. Follow directions above, but cook the cutlets over medium heat 2 to 3 minutes per side or until cooked through.