Shabbos Dinner�Veal Parmigiana

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    I bought some nice thin veal cutlets at Park East yesterday.

    I am making the following kosher version of a treif classic, veal parmigiana:

    Veal cutlets

    Salt, Pepper

    Gefen Italian Bread Crumbs

    All Purpose Flour

    Beaten Egg with a little parve rice milk

    Chopped Italian flat leaf parsley

    Parma Vegan Parmesan (Garlicky Green flavor- under Vaad haKashrut of Oregon, Rabbi Avrohom Yitzchok Pearlstein, R’ Motti Wilhelm, and others).

    Favorite Sauce (we do extra virgin olive oil, 2 cans Pastene San Marzano- OK certification, chopped onion, 6 cloves garlic, Italian seasoning, red pepper flakes, 1 can tomato paste, sweet red wine, like Rashi, a little sugar, and fresh basil leaves. We also add some flanken to the sauce and some veal ribs, and sometimes, Jacks’ Gourmet Italian Sausage, as these flavor the sauce.)

    Daiya Mozzarella (OU Parve)

    Barilla Penne or Ziti


    1) Cutlets: Wash. Add first to flour (Seasoned with salt, pepper, garlic powder). Then, to eggs, and lastly, the bread crumbs (with Parma, parsley and black pepper and salt). Repeat twice for crispy cutlets.

    Heat up about 2 inches of oil in a heavy skillet. A blend of vegetable and olive works well. When oil is hot, brown cutlets about 2-3 minutes per side. Drain.

    Make sauce by first seasoning flanken and ribs with salt and pepper. Brown these in plenty of EVOO. Set Aside.

    Then, fry onions. Add garlic, dried herbs, and red pepper, and fry tomato paste for a few minutes. When it looks like it’s browning, add the crushed tomatoes and wine to deglaze. Add a little water if needed, and then season with salt, pepper, and sugar. Let cook a few hours, and serve meat separately from sauce.

    Top cutlets with Daiya and place in hot oven (400) until Daiya melts.

    Serve with sauce, pasta, and meat. The Parma is also very nice sprinkled on top of the pasta. This also goes well with either Bellaccio or Palagonia Garlic Bread (OU Parve).

    We’re eating this tonight, with Italian bread for lechem mishneh, Eggplant caponata (Sabra), Roasted red peppers dressed with olive oil and balsamic, and sole oreganata for the fish course- filet of sole baked with a topping of Italian bread crumbs, parsley, garlic, good olive oil, lemon juice and zest, Parma, and a little white wine.

    Our soup is Italian Wedding (Chicken broth with escarole, and little chicken meatballs seasoned with bread crumb, garlic, olive oil, fried onion, parsley, dried Italian herb, pepper flakes, salt, black pepper, that you add beaten egg to when you take it off the flame before Shabbat, like an egg drop).

    Dessert is Stella d’Oro cookies, Ciao Bella sorbets, and a parve tiramisu (uses parve ladyfingers, espresso, Frangelico, tofutti cream cheese, Rich’s parve cream, Smackin Good, and a few other ingredients).


    whoa u hav so much patience 4 this.. btw why did u get thin veal? isnt it better thick? sory if im not a meat conissour.. (howeva u spell it!!)


    dinner and shabbos are two words that dont go together.


    I made pickles.


    Toi, wrong



    The main meal of the day, taken either around midday or in the evening”

    Most Frum Jews eat one of these every single shabbos


    Veal cutlet you want thin because it’s more tender and gets crispy like that.

    ☕ DaasYochid ☕

    How were the pickles?

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