@luxhome_vietnam: chăn ga gối nệm mùa hè mát lạnh

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Friday 06 November 2026 11:10:31 GMT

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Homemade Veal Parmesan with Spaghetti recipe and a little about me and my journey 🩷 Serves 4 Ingredients For the Veal Cutlets: 1 bone-in veal cutlet (14–16 oz), pounded to ¼-inch thick Salt and pepper, to taste 1 cup all-purpose flour 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 large eggs, whisked 1½ cups plain breadcrumbs ½ cup grated Parmesan cheese Neutral oil, for frying (such as avocado or vegetable oil) For the Sauce: 2 tbsp olive oil 2 cups cherry tomatoes, halved 2 shallots, finely diced 4 garlic cloves, minced 1 can (28 oz) crushed San Marzano tomatoes Salt and pepper, to taste 1 handful fresh oregano (or 1 tsp dried) ½ tsp red chili flakes (optional) 1 handful fresh basil, torn To Assemble: 1½ cups shredded mozzarella cheese ¼ cup grated Parmesan cheese Fresh basil, for garnish Flaky salt and freshly cracked pepper Cooked spaghetti, for serving Directions 1. In a saucepan, heat olive oil over medium heat. Add diced shallots and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Add in cherry tomatoes and cook for 5-6 minutes, until soft. Add in crushed tomatoes, oregano, chili flakes (if using), salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally. Stir in torn basil at the end. Set aside. 2. Season the veal cutlet on both sides with salt and pepper. Set up a dredging station:In one bowl, combine flour with onion powder, garlic powder, and paprika. In the second bowl, whisk the eggs. In a third bowl, mix breadcrumbs and Parmesan cheese. Coat the veal in the flour mixture, then dip into the eggs, and finally press into the breadcrumb-Parmesan mix, ensuring it’s fully coated. 3. Heat a generous amount of oil in a large cast-iron or heavy skillet over medium-high heat. Once hot, carefully place the veal cutlet in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain. Top with salt and set aside. 4. Preheat oven to 450°F. Spoon a layer of sauce into a baking dish, place the veal cutlet on top, and spoon more sauce over it. Sprinkle generously with mozzarella and Parmesan cheese. Bake for 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden. 5. Plate the veal parmesan over a bed of hot spaghetti. Garnish with fresh basil, flaky salt, and cracked black pepper. Serve and enjoy! #EasyRecipe #homecook #motivation #homecooking

Homemade Veal Parmesan with Spaghetti recipe and a little about me and my journey 🩷 Serves 4 Ingredients For the Veal Cutlets: 1 bone-in veal cutlet (14–16 oz), pounded to ¼-inch thick Salt and pepper, to taste 1 cup all-purpose flour 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 large eggs, whisked 1½ cups plain breadcrumbs ½ cup grated Parmesan cheese Neutral oil, for frying (such as avocado or vegetable oil) For the Sauce: 2 tbsp olive oil 2 cups cherry tomatoes, halved 2 shallots, finely diced 4 garlic cloves, minced 1 can (28 oz) crushed San Marzano tomatoes Salt and pepper, to taste 1 handful fresh oregano (or 1 tsp dried) ½ tsp red chili flakes (optional) 1 handful fresh basil, torn To Assemble: 1½ cups shredded mozzarella cheese ¼ cup grated Parmesan cheese Fresh basil, for garnish Flaky salt and freshly cracked pepper Cooked spaghetti, for serving Directions 1. In a saucepan, heat olive oil over medium heat. Add diced shallots and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Add in cherry tomatoes and cook for 5-6 minutes, until soft. Add in crushed tomatoes, oregano, chili flakes (if using), salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally. Stir in torn basil at the end. Set aside. 2. Season the veal cutlet on both sides with salt and pepper. Set up a dredging station:In one bowl, combine flour with onion powder, garlic powder, and paprika. In the second bowl, whisk the eggs. In a third bowl, mix breadcrumbs and Parmesan cheese. Coat the veal in the flour mixture, then dip into the eggs, and finally press into the breadcrumb-Parmesan mix, ensuring it’s fully coated. 3. Heat a generous amount of oil in a large cast-iron or heavy skillet over medium-high heat. Once hot, carefully place the veal cutlet in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain. Top with salt and set aside. 4. Preheat oven to 450°F. Spoon a layer of sauce into a baking dish, place the veal cutlet on top, and spoon more sauce over it. Sprinkle generously with mozzarella and Parmesan cheese. Bake for 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden. 5. Plate the veal parmesan over a bed of hot spaghetti. Garnish with fresh basil, flaky salt, and cracked black pepper. Serve and enjoy! #EasyRecipe #homecook #motivation #homecooking

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