Grillhouse Veal Parmigiana

Book: Grillhouse: Gastropub at Home
Pages: 224
ISBN: 9781741967142
ASIN: 1741967147
Release Date: 7th February 2011
Recipe Rating:
3
Difficulty Rating:
3

Notes

Ok - first things first, this is not the force-fed veal which is sold by Continental butchers. On the contrary, this is rose veal fed RSPCA Freedom Food, and living a lengthy 32 weeks before slaughter. In fact, since male cattle would normally be killed upon birth since they don't provide milk, veal provides life where normally there wouldn't be any. Rose Veal is probably the most ethically safe cattle meat there is!

Veal Parmigiana is the acceptable ancestor of Middlesbrough's infamous Parmo dish - a delicacy normally consumed when judgement is low and blood / alcohol is high. They share the same ingredients - breadcrumbed escalope with Mozzarella and Parmesan cheese, but usually the North Eastern foodstuff uses chicken.

Care needs to be taken when cooking the veal. The frying pan contains two cups of shimmering olive oil so be careful when leaning over, and be sure it doesn't get too hot. In addition, I noted that my veal cooked well on the first side within 2.5 minutes, but the same period on the second side resulted in the breadcrumbs being overcooked and slightly blackened which was a disappointment.

Changes from Published Recipe

The recipe is a little sketchy and very esoteric. It talked of obtaining 'veal schnitzels' - I defy anyone to walk into a butcher or a supermarket and ask for that and actually receive it. So I bought the more commonly known 'veal escalopes'. Next problem is there is no mention in the book that the meat needs to be beaten flat rendering it very thin. The photograph does suggest this has happened with the sample meat, but it really is a dreadful omission in the text.

As previously mentioned, you will need to be very careful with the veal's frying time if you don't want it cindered, and when ladling on the slices of Mozzarella, don't be too heavy handed. A quarter of a Mozzarella ball per escalope is more than enough and it will cook in the specified 10 minutes. Any more will take considerably longer to warm through and become super-stringy.

I was making this recipe for two, but made enough of the tomato sauce for four - leaving enough left over for penne pasta the following day.