Swedish Chef's Veal Parmesan (with homemade sauce)

My love for Italian food inspired me to create this recipe from the top of my head.  I have been making this for several years now and is truly one of our favorites.  It is not complicated and does not take any exotic ingredients.  Once you try it, you will be happy with the results.  Also, you can use your favorite sauce from a jar or my homemade sauce*, which is listed below.

Ingredients:
2lb ground veal
4 eggs
1T salt
1T black pepper
1T dried basil
1T dried oregano
2 cloves garlic
2T parsley
½c + ¼c grated parmigiano reggiano
½c + ½c seasoned breadcrumbs
¼c + ½c panko breadcrumbs
olive oil
spaghetti sauce
shredded mozzarella cheese

 

 

In a large bowl, combine veal, 2 eggs and seasonings, garlic, parsley, parmesan and breadcrumbs.

 

 
Mix to combine.  Flatten in a dish and divide into fourths.

Taking each fourth, form into an oval patty and place on a platter.  Score using the back of a knife (this will not affect cooking, but is for presentation).  Refrigerate for a minimum of one hour prior to frying.

 

For breading, use two bowls.  In one bowl, break two eggs and beat.  In the other bowl, add ½ cup each of breadcrumbs and panko and ¼ cup of grated parmesan.

 

Using a large heavy bottom skillet, heat to medium high enough oil to cover the bottom.  Dip each cutlet into egg wash, then coat with breadcrumbs on both sides.  The presentation side should be on the bottom of the skillet. 

 

 
Fry for 4 - 5 minutes, until lightly browned.  Turn over and fry for an additional 4 - 5 minutes then remove from heat.  Spoon enough sauce over the patty to cover it (presentation side should be facing up now).  Sprinkle with shredded mozzarella cheese. 

 
Place the entire skillet into a 350º oven.  Bake for 15 minutes or until cheese on top has melted.

Remove from oven and allow to cool before serving.  Serve with your favorite side dish.  In this demonstration, gnocchi was used.

*Swedish Chef's Signature Sauce

Ingredients:
24oz jar of your favorite spaghetti sauce
28oz can tomato purée
2T olive oil
½c burgundy or chianti
2T sugar (I prefer sweeter sauce - if you do not, omit the sugar)
1t garlic powder
1t dried basil
1t dried oregano
1t tomato paste
½ each salt and pepper


Many of my Italian friends use pork in their sauce.  I usually use a small amount of boneless spare ribs (usually 6).  Simmer the pork in the sauce, and I believe you will like the results.  It can be removed and used elsewhere or shredded and eaten with the sauce.  Simmer for 3 - 4 hours or until the pork is fork tender.

I also like to use the rinds from parmigiano reggiano cheese.  If you have them, use them to add flavor to your sauce.

Westhaven Cake

This is a cake that my mother made quite often when I was growing up.  I remember the smell of the dates and chocolate chips when it came out of the oven.  I also remember this being a very moist cake.  It was truly one of my favorites.  Before posting this recipe, we did some research on the origin of this cake.  And, although, we don't know for sure how or where it originated, we found this recipe to be quite popular in the 1960s and 1970s.  This cake is also desirable for people who do not like frosting.






Ingredients:
8oz. package whole dates
1c. boiling water
1t. baking soda
1c. + 1t. unsalted butter
1c. + 2T. granulated sugar*
¼t. salt
2 eggs
1t. vanilla
1 3/4c. flour
1t. cocoa powder
½c. chopped walnuts
½c. chocolate chips

 

 

Bring one cup of hot water to a boil.  With a pair of kitchen shears coated with non-stick spray, cut the dates in half and place in a bowl.  Once the water is boiling, pour one cup of water over the dates.  Add the baking soda and a teaspoon of butter.  Allow to cool.  (I used a hand chopper to break up the dates into smaller pieces).

In a large mixing bowl, cream one cup of butter with a cup of sugar.  Beat until light and fluffy.

 
Chop the walnuts into small pieces.

 

Add the cooled dates to the butter/sugar mixture and blend.  Add ¼ teaspoon of salt, eggs, and a teaspoon of vanilla.  Mix to blend thoroughly.

Sift together flour and cocoa.  Slowly add flour to mixing bowl and blend until the flour is just moistened.

Grease a 9x13 cake pan with butter, and dust with flour so that the cake can be removed easily.

Pour batter into the cake pan.  Level out with a spatula, then sprinkle the top with the walnuts and chocolate chips.

 

Preheat oven to 350º and bake for 40 minutes, or until cake tester inserted into the middle of the cake comes out clean.  Remove from oven and sprinkle with 2 tablespoons of sugar.  *This is how my mother did it.  However, some recipes call for confectioners sugar to top the cake instead.