Today we're gonna cook up a classic.
We're gonna make veal parm, of course you can make
the exact same meal with chicken, if you prefer.
You could even go eggplant if you want to make it meat free.
We're gonna start with a really simple sauce.
So olive oil, salt, garlic,
one onion, medium chop.
Let that sweat.
And to kind of force it along, after a few minutes
I add a splash of water or chicken stock
or you can use beef stock for the same sauce
because we're cooking veal.
To add to the sweetness of the sauce,
just add a half sprinkle of sugar
or a tiny little drizzle of honey.
A little fresh thyme, and about a teaspoon
of oregano or margarine.
One fresh bay leaf, another shot of chicken or beef stock
to give this a slow cooked, all day flavor.
You want two cans of Italian tomatoes, San Marzano.
I like to get big, long, pretty pieces of our veal.
It's so lean and it's paper thin,
and my mom always seasoned our veal parm
with white pepper instead of black pepper.
Then, we're gonna set up our breading station.
I've salted our AP flour, you salt every layer.
And then, to our breadcrumb station,
I'm gonna season the breadcrumbs with parm,
almost equal amounts of parm cheese.
We don't need salt in our breadcrumbs
'cause we've added all of the grated parmigiano reggiano
cheese, that gives us salt.
And then to this, I love ground sage
if you're cooking with veal.
It's lovely.
So I mix that in.
And then, we're going to bread a few at a time.
Flour, shake off excess, egg, shake off excess,
and then coat them in your breadcrumbs
and get a few of them coated before you add them
to the pans, so they all have the same cooking time.
We've got a thin layer of olive oil
and we get that hot, and when it ripples,
you're ready to start adding.
I'm gonna keep breading these up and get some into our oil.
I'll meet you right back here in a couple.
(applause)
So I'm gonna add a few leaves of torn basil to our sauce
once it's cooked down, once the tomatoes have broken down.
I'll stir in the basil at the very end.
And we're ready to top our cutlets.
I keep them warm in a low oven, 250, 275.
Next, we're going to drop our pasta.
To top your cutlets,
we're gonna take some of our sauce.
Don't go nuts, you just want a little bit
of saucy goodness going on.
You don't want it to get all soggy.
And we're gonna toss the pasta, of course,
with the remainder of our sauce.
That's why we did a two can method here.
You gotta melt the cheese on top,
you gotta, you gotta, you gotta.
(applause)
So, we're gonna do
a little mild provalone or shredded
or thinly sliced mozarella, and put it under your broiler
'til it's brown and bubbly.
And that's it, I'm gonna pop these under the broiler,
and we come back, we'll toss the pasta with the sauce.
We'll be done.
(applause)
So, I'm just gonna transfer our pasta
from our cooking water down into our sauce.
Yeah I know, the parm cheese, and you just keep stirring
and stirring 'til it coats all of the (grunts)
all of the pasta.
I can't even form sentences 'cause this smells so good.
Uh huh, a little extra of the tomato sauce
down over the top.
And then, we have our beautiful veal
with brown and bubbly sauce topped, yes.
And then, a little parsley, old school.
And then a little green beans.
A little green beans with garlic
down on the front of the plate.
(applause)
Beautiful, huh?
(applause)