The Romancing The Bee Diet – Day 14 – Veal Parmesan

paleo-chicken-parmesan

 

I created this recipe for one of my most loyal recipe testers!  It’s also great with chicken.

Yield:  serves 4

Ingredients:

8 2-oz. veal cutlets, preferably cut from the top round, pounded to 1⁄8″ thickness

Kosher salt and freshly ground black pepper, to taste

1  cup almond flour

4 eggs, beaten

8 tablespoons extra-virgin olive oil

3 cups Marinara Sauce (recipe follows)

8 tablespoons parmesan cheese

2 tbsp. chopped curly or flat-leaf parsley

Directions:

Place veal cutlet between two pieces of wax paper or plastic wrap on a wooden cutting board. Pound cutlets to a thickness of 1/8” using a meat mallet or the back of a small skillet. Flipping cutlet over and pounding on both sides will give you the best results. Season pounded cutlet with salt and pepper.

Heat oven to broil and place a rack 10″ from the heating element.

Place flour and eggs in separate shallow dishes. Working with one piece of veal at a time, dredge veal in flour, eggs, and then flour again and transfer to a parchment paper–lined baking sheet.

Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add 2 pieces breaded veal and cook, turning once with tongs, until golden brown, about 3 minutes. Transfer veal to an aluminum foil–lined baking sheet. Wipe out skillet and repeat with the remaining oil and veal.

Top each piece of veal with 1⁄3 cup of the marinara sauce and sprinkle with parmesan. Broil until cheese is golden and bubbly, about 2 minutes. Using a spatula, divide the veal parmesan between 4 plates and sprinkle with the parsley.

Marinara Sauce

Ingredients:

1 28-oz. can whole peeled tomatoes

2 tbsp. extra-virgin olive oil

1 clove garlic, finely chopped

1 bay leaf

1⁄2 small onion, finely chopped

1 tablespoon honey

1⁄2 tsp. dried oregano

1⁄4 tsp. dried thyme

1 tbsp. finely chopped curly or flat-leaf parsley

Kosher salt and freshly ground black pepper, to taste

Directions:

Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add the chopped tomatoes along with the honey, oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

MAKES ABOUT 3 CUPS

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