Tuesday, September 8, 2015

Emilia Romagna ~ Vitello Parmigian alla Toscana

Veal Parmesan

A few posts back, we introduced / reminded ourselves of the fact that cube steak or any thin meat pounded down is often experienced as a veal or chicken parmesan ~ Parmigiano. But, really any meat 'cubed and pounded' can be made into a 'Parmigiano'. As I posted then, I wrote that there is no other better region than the Emilia Romagna as it is home to wonderful Parma Ham, exquisite Balsamic Vinegar and beautiful Parmigiano Reggiano cheese. In fact, many of the Italian delicacies we all know and love seem to come from this very productive region.

Yet, like most Italians, I can imagine that the people of the Emilia Romagna want the best meat for their veal parmesan. As you know, veal is young beef and the best can be found in Tuscany famous for the Chianina breed which is one of the oldest breeds of cattle. The Chianina originated in the area of the Valdichiana from which it takes its name, and the middle Tiber valley. Chianina cattle have been raised in the Italian regions of Tuscany, Umbria, and Lazio for at least 2200 years.

Find a nice veal cutlet (s) or even use pork (thin steak 'cutlet' pounded). Lay your veal or pork cutlets in an egg bath (one egg and 1/4 cup of  heavy cream), then pat with bread crumbs and a sprinkle of parmesan as well as dried herb seasonings: rosemary, mint and oregano. Set aside the cutlets while you saute onion and garlic in olive oil until brown, push to the side of your skillet and lay in the cutlets. Richly brown on both sides, pull your onion and garlic back in and over the top of the cutlets, cover and simmer for 2 min. Now, add one small can of crushed tomatoes or fresh chopped from the garden. Cover again and simmer for 10-12 min. Use buckwheat groats mixed with brown rice as a side. Top with parsley and extra parmesan!

Tutti a Tavola!

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