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Name: Classic Veal Parmesan E
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c olive oil Plus 2 tablespoons; 2 c onions Finely chopped; 1/2 c carrots Finely chopped; 1/2 c celery Finely chopped; Salt; Black Pepper freshly ground; 2 tb Garlic chopped; 1 c Dry red or white wine; 2 28-oz cans Tomatoes peeled; 1 sm can tomato paste; 2 c Water; 1/2 ts Dried thyme; 1/2 ts Dried Oregano; 2 tb fresh basil Chiffonade; 4 loin veal chops Double-cut; 1 c Flour; Essence; 2 Eggs beaten with; 2 tb milk; 2 c Fine dried bread crumbs; 1 lb Fresh fettuccine; 1 mornay sauce; 2 oz Parmigiano-reggiano cheese

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INGREDIENTS

1/2 c olive oil ; Plus 2 tablespoons
2 c onions ; Finely chopped
1/2 c carrots ; Finely chopped
1/2 c celery ; Finely chopped
Salt
Black Pepper ; freshly ground
2 tb Garlic ; chopped
1 c Dry red ; or white wine
2 28-oz cans Tomatoes ; peeled
1 sm can tomato paste
2 c Water
1/2 ts Dried thyme
1/2 ts Dried Oregano
2 tb fresh basil ; Chiffonade
4 loin veal chops ; Double-cut
1 c Flour
Essence
2 Eggs ; beaten with
2 tb milk
2 c Fine dried bread crumbs
1 lb Fresh fettuccine
1 mornay sauce
2 oz Parmigiano-reggiano cheese

INSTRUCTIONS

Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons of the oil. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to5 minutes or until the vegetables are soft and clear in color. Add the garlic and red wine. Bring the liquid to a boil and reduce by half, about 2 minutes. Stir in the tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Stir in the dried herbs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Stir in the basil. Bring a pot of salted water to a boil. Season the veal chops with salt and pepper. Season the flour with Essence. Season the egg wash with Essence. Season the bread crumbs with Essence. Dredge the veal chops in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating completely. Add 1/4 cup of the oil to two large skillets. When the oil is hot, add two chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden. Remove and drain on paper towels. Season with Essence. Add the pasta to the boiling water and cook until tender, about 8 minutes. Place the chops on a parchment-lined baking sheet and bake for 4 minutes, or until hot. Remove the pasta from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Toss the pasta with the Mornay Sauce. To serve, mound the pasta in the center of each plate. Lay the veal chop over the pasta. Spoon the sauce over the veal. Garnish with the grated cheese. Yield: 4 servings Recipe Courtesy of Emeril Lagasse-Copyright 1998 Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: Emeril Lagasse-Copyright 1998 Posted to KitMailbox Digest by Leon & Miriam Posvolsky on Aug 17, 1998,

NOTES

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Classic Veal Parmesan E

1/2 c olive oil Plus 2 tablespoons
2 c onions Finely chopped
1/2 c carrots Finely chopped
1/2 c celery Finely chopped
 Salt
 Black Pepper freshly ground
2 tb Garlic chopped
1 c Dry red or white wine
2 28-oz cans Tomatoes peeled
1 sm can tomato paste
2 c Water
1/2 ts Dried thyme
1/2 ts Dried Oregano
2 tb fresh basil Chiffonade
4 loin veal chops Double-cut
1 c Flour
 Essence
2 Eggs beaten with
2 tb milk
2 c Fine dried bread crumbs
1 lb Fresh fettuccine
1 mornay sauce
2 oz Parmigiano-reggiano cheese

Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons  of the oil. Add the onions, carrots and celery. Season with salt and  pepper. Cook for 4 to5 minutes or until the vegetables are soft and clear  in color. Add the garlic and red wine. Bring the liquid to a boil and  reduce by half, about 2 minutes. Stir in the tomatoes. Season with salt and  pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add  to the tomatoes. Stir in the dried herbs. Bring the liquid to a boil, over  high heat. Turn the heat down to medium-low and simmer for 4 hours,  stirring occasionally. Reseason with salt and pepper. Stir in the basil.  Bring a pot of salted water to a boil. Season the veal chops with salt and  pepper. Season the flour with Essence. Season the egg wash with Essence.  Season the bread crumbs with Essence. Dredge the veal chops in the flour.  Dip each chop in the egg wash, letting the excess drip off. Finally, dredge  the chops in the seasoned bread crumbs, coating completely. Add 1/4 cup of  the oil to two large skillets. When the oil is hot, add two chops to each  skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until  golden. Remove and drain on paper towels. Season with Essence. Add the  pasta to the boiling water and cook until tender, about 8 minutes. Place  the chops on a parchment-lined baking sheet and bake for 4 minutes, or  until hot. Remove the pasta from the heat and drain. Drizzle the pasta with  olive oil. Season the pasta with salt and pepper. Toss the pasta with the  Mornay Sauce. To serve, mound the pasta in the center of each plate. Lay  the veal chop over the pasta. Spoon the sauce over the veal. Garnish with  the grated cheese.    Yield: 4 servings    Recipe Courtesy of Emeril Lagasse-Copyright 1998    Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved    Recipe by: Emeril Lagasse-Copyright 1998    Posted to KitMailbox Digest  by Leon & Miriam Posvolsky <miriamp@pobox.com>  on Aug 17, 1998,

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Nutrition

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Serving Size: 1 Serving (4026g)
Recipe Makes: 1

Calories: 4216
Calories from Fat: 1042 (25%)

Amt Per Serving		% DV

	Total Fat 115.8g	154 %
	Saturated Fat 33.1g	166 %
	Monounsaturated Fat 46.8g
	Polyunsanturated Fat 19.4g
Cholesterol 2492.5mg		767 %
Sodium 2862mg		99 %
Potassium 8665.5mg		228 %
Total Carbohydrate 612.8g		180 %
	Dietary Fiber 48.7g	195 %
	Sugars, other 564.1g
Protein 196.2g		280 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4216

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