HOW TO MAKE THE BEST VEAL PARMESAN | DINNER IDEA

HOW TO MAKE THE BEST VEAL PARMESAN | DINNER IDEA.

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Hello and welcome to my channel I’m Madam Soul Fu today we will be making V cutlet parmesan these are all the ingredients I’ll be using we have anchovies black truffle oil paprika crushed tomatoes Italian seasoning ground sage tomato paste uh marinara sauce minced garlic imported cheeses a sweet onion salt and

Pepper extra virgin olive oil breadcrumbs parmesan what else we got here some chives some eggs butter one shallot and some whole milk mozzarella cheese some pruto Italiana and some thin cut V cutlets so yes y’all this is what we’re going to be doing today I’m going to

Show you how I incorporate all the ingredients um this is a recipe I found on Rachel Ray’s Channel she did a video inspired by Mama leonis it’s a um from when she was a young girl and she um showed um her viewers how she made Ville cutlet so it’s not her original recipe

But it’s a recipe that she always enjoyed when she went out to eat at um a very well-known Italian restaurant so I’m going to copycat I’m going to try to create or recreate um what Rachel Ray created um on her video I’ll leave I don’t think I can leave links anymore right YouTube

Changed that I think but anyways yeah so look at those anchovies I’ve never added anchovies to pasta sauce so I’m really excited to see how that’s going to come out um um this was freshly cut by the butcher um I didn’t buy it off the shelf

I went straight to the butcher at the grocery store and ask him to cut me some slices up um I got four thin slices it was about $13 and the pajo it was like about I don’t know I think like $9 for it and of course you know imported cheeses cost a

Little bit that was $9 the other one was4 but as you can see I’ve been using it for quite some time so um yeah I’ve been using it a lot so that import this imported cheese right here has olives Tomatoes parsley I believe a rugula in it it’s very very

Good so we’re going to be using that as well okay and um I’ll be right back okay y’all so let’s get started making these real cutlets thank you so much for stopping on by please like share and subscribe and um hit your notification Bell so you will be

Notified for all the videos that I upload okay um right now I have my eggs and everything here my cutlets my parmesan my Italian seasoning salt and pepper so we’re going to season up our ve cutlets they’re thin cut and then after that we’re going to coat them in

Breadcrumbs parmesan and egg yolk and then we’re going to place them in the skillet and lightly fry them until they’re golden brown I’m going to add a little olive oil to the pan right just need a little bit about a/4 of a cup it’s going to be a light fry I just have

To do that we’re going to add the parmesan a new bottle so I got to open it up to our breadcrumbs so I’m going to use this for the breadcrumbs add the parmesan to it bread crumbs you can eyeball it depending on how many people you’re feeding okay and uh some entire

Seasoning these are plain breadcrumbs I chose the plain ones because I didn’t want to overseason my my cup mix and now I’m just going to mix everything together in a bowl it’s very simple this recipe is super easy okay you just mixing everything up in a bowl that’s your seasoned

Breadcrumbs and we’re going to add a little parmesan to the egg yolk that’s it and then we have our bill C here I’m going to rinse them off in the tray and I’m going to keep them in the tray as I season them up okay so now I’m going to season up my

Ve cutlet I’m going to do one at a time little salt a little pepper I’m using black pepper corn in a grinder okay I’m just going to do both sides okay so I’m doing the first one and this is what it looks like this is the first one okay we’re going to place

It in the egg yolk all right then we’re going to layer it into the uh breadcrumbs just lightly you don’t want too much breadcrumbs cuz it’s going to be a light fry you can add flour to your breadcrumbs if you want it to be kind of bready but we’re just going with breadcrumbs

Today all right and this is what it’s going to look like once you add the breadcrumbs to it now I’m going to begin adding it to my Skillet my Skillet is nice and hot I’m going to continue to work on the next one I have four Al together so I believe

All four will fit inside the um the pan okay once again going to add the yolk and dip it in the breadcrumbs and that’s pretty much it it’s very simple if you make your pasta sauce or your marinara by jar or whatever heat it up add your favorite seasonings to

It sit it in the fridge overnight I believe then this whole process will probably take about a half an hour because this is the quickest part there so thin cut that doesn’t take very long for them to cook now only have one more to go so I’m hoping I can get it in

Here I think I can just want to press it down some to make sure you get the breadcrumbs on there really good I’m going to move the other one over some you’re touching a little bit that’s okay I’ll just turn the heat up a little and that’s it that’s all that’s

It we’re going to wash these fry once they’re done frying we’re going to place them on a baker’s Rack also too um I think what I’m going to do is let them sit on the baking rack while I heat up the sauce actually I’m going to heat the sauce up now actually I’m a little tired today so I feel like I’m moving in slow motion but

I’m I’m not but I feel like I am so see I’m just going to move around a little bit just a little I want to look at it underneath so that they not fying too hard this is the first one I placed I just want to

Make sure I turn this one over soon so it doesn’t burn oh yeah pretty good okay the other two are still cooking as you can see so here we are they’re fineing really nice we’re going to fry both sides until they’re golden brown okay so I’m turning them

Over you want to make sure they don’t burn cuz they do have parmesan cheese in them so you got to wash them really good okay this is what they look like as they’re getting Brown they’re looking pretty good okay Sam so now I’m going to start working on the pasta

Sauce it’s jarge sauce but I also have a can of crushed Tomatoes your pasta sauce it’s about uh $1.79 a Stop and Shop didn’t cost very much you know a lot of the flavors in the um the cutlets and everything so I don’t want to take away from that so now I’m going to begin pouring my sauce in

Here I’m going to add tomato paste and crushed peppers and some ground sage to my sauce um I’m also going to add a little black truffle oil to it just like a drop not too much I’m going to add two anchovies cuz I don’t want too much of that in my I

Don’t know if I’m going to like it so I added too I love ancho on my pizza though it tastes amazing so I think we’re just adding the anchovies for flavor um let’s see what else you got some minced garlic just a little bit a small Dab and uh I’m going to finish off this sauce with the crushed tomatoes about 2 tpoon of tomato paste and some pepper This is the way to turn over again okay so after we fry them up we’re going to place them on the bakon pl okay Want to drop the crush tomatoes in here and then a little bit of tomato Paste That’s it I’m just going to add a little bit of tomato paste Stir It Up and heat it up in the microwave for about 3 minutes so right now I’m just going to Stir It I’m going heat it up in the microwave actually no I’m going to heat it up on the

Stove let need the stove I’m add a little salt and pepper to it So it’s good it tastes pretty good okay so now we’re going to add the these cutlets to a baker’s rack or baking rack so they can drain off yes we want them to drain off I like that feel cooked a little well done I’m sorry y’all but yeah

They’re crispy they look good to me I don’t see nothing too wrong with them if they come out a little too soft you can always pop them in the air fryer okay guys so my tripod it officially broke so I’m going to show you this spread that goes on top of the

Pajo okay this is chives then we got some garlic minced garlic and I’m going to add some butter about 3 tspoon 4 tablespoons a lot we going add a lot of butter to this okay I’ll be right back okay so you see here we have our shallots and our butter our chives and

Our minced garlic we’re going to heat that up on a medium low and then let it sit until our um spaghetti is done okay we poured some tomato sauce in a pan we’re going to lay our ve cutless in a pan they’re a little brown cuz I fried them

In a skillet but that’s okay they’re not burnt they’re not going to taste burnt at all okay so now we placed our ve cutlets in the pan now we’re going to add our [Applause] Pudo to each eggplant so you can lay them flat or you can lay them kind of

Curly if you want to curl them a little you can do that like kind of fold it or I don’t know Pito is really good I like it on an Italian hero and you just you know now gently lay it down I have my oven preheated at 385 de cuz everything’s already

Cooked so we’re just heating everything up for the cheese to melt on top not going to put too much pork on there um yeah so this is what it looks like now what we’re going to do is we’re going to add that garlic butter sauce on top of the Pudo

And a little butter also just to uh increase the flavor little butter okay and after we do that now it’s time to add the cheeses so I’m going to add the parmesan first because my parmesan is shredded and then I’m going to add I’ll add the Fontina and the other imported cheese on

Top last cuz they’re the thickest they’re going to take the longest to melt so it’s almost like a pie in this pie in this pie p going make it nice and cheesy okay I miss a spot I miss a whole Corner over here so let me add some over here too okay

Now I’m going to add this now I’m just going to crumble it I’m going crumble up the Fontina I think in a recipe they pretty much cut it really really thin but this helps it to melt a little quicker I just doing it like this my kitchen my way your kitchen your

Way so we’re just going to keep adding the Fontina all over it’s a creamy cheese this is the Danish Fontina not the Italian one the Italian one is a little bit more firmer but I’m going for a creamy texture and then here’s the other one with the olives arugula and tomato in it

This is the other one I forget the name of it but it’s really tasty I’m just going to finish it up with the Fontina as you can see it’s going to be deliciously cheesy okay so now I’m going to place this in the oven for about

It’s probably going to take close to 15 to 20 minutes for all this cheese to out I’ll show you the results when I’m all done now before I put it in the oven I almost forgot we’re going to add a little a little bit of pasta on top of it pasta

Sauce so let’s add some pasta sauce on top I want the cheese to stick to the to the ve so I didn’t put it on top of the ve cuz I don’t want my bread to get too the bread in get too soft so we’re going

To just add the cheese I mean the sauce on top just like that it’s going to create a beautiful taste you can always add more um if you like more okay let’s get this baby in the oven okay for Not sh