Veal Parmigiana with Pasta

A special occasion meal that looks divine but seems really simple to cook.

Beware with the VEAL! How was I supposed to know it is a controversial meat when I went to the mother earth organic co-op? It was on my list.  So avoid this food option if your date is overly-organic. Also veal could be a little expensive . I would think if your dumping the sauce over the meat you could use chicken breasts and not dry them out.

4 veal scallops

1 egg, beaten

2 cups dry breadcrumbs

1 can of peeled tomatoes

1 small can of tomato paste

2 fresh tomatoes

1 pound spaghetti

fresh mozzarella & parmesan cheese

olive oil, salt & pepper

dried herbs : thyme, oregano, basil & rosemary


Start with the tomato sauce. In a pan pour olive oil and add the peeled and crushed garlic. Let it fry a little then add the peeled tomatoes and fresh tomatoes cut into small pieces. Season with salt, pepper and thyme. Heat slowly until it gently boils. Then add the tomato paste and cover with water. Let it cook at least for twenty minutes, at the end add salt, pepper, and olive oil at your taste. If you have fresh basil it’s time to add it ; )

Cook the spaghetti in a great amount of salted water as usual but over al dente: they’ll go to oven later, so they should be a little “over cooked”. When it’s done pour the pastas in the dish. Pour some olive oil and mix well for the spaghettis don’t get sticky.

Now prepare the “panure”: mix bread-crumb, the parmesan cheese, the rosemary and the basil, the salt and the pepper. Beat the egg. Dip scallops into the beaten egg then into the mix bread-crumb.

Heat oil in a frying pan and fry slowly escalopes on each side. When it is cooked, put them in an absorbent kitchen paper then put escalopes on spaghettis in the dish.

Pour your homemade sauce on the scallops: the sauce must be thick, smooth and slightly acid.

Cut the mozzarella in slices and add it on the top with some origano, salt and pepper.

Put the dish into the oven to brown for 10 minutes.

And… voilà!



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