Veal Parmesan: Choosing The Perfect Cheesy Topping

Veal Parmesan is a classic Italian dish that combines tender veal cutlets with a variety of delicious ingredients. While the specific ingredients and preparation methods may vary, one key component of Veal Parmesan is the cheese that is used to enhance the flavour and texture of the dish. The type of cheese chosen can significantly impact the overall taste and presentation of this classic entrée. In this paragraph, we will explore the different types of cheese that are commonly used in Veal Parmesan recipes, highlighting their unique characteristics and the ways in which they complement the other flavours in the dish.

Fontina cheese and prosciutto

Veal Parmesan with Fontina Cheese and Prosciutto

Ingredients:

• Veal cutlets
• Fontina cheese, thinly sliced
• Prosciutto
• Eggs
• Breadcrumbs
• All-purpose flour
• Sea salt
• Black pepper
• Sunflower oil

Instructions:

• Start by lightly pounding the veal cutlets to an even thickness, placing them between parchment paper sheets to prevent tearing.
• Lightly season the veal cutlets with salt and pepper.
• Layer each veal cutlet with a slice of prosciutto and a slice of fontina cheese.
• Create a "sandwich" by covering the first veal cutlet with a second cutlet, letting the lightly seasoned side face the internal side with the prosciutto and cheese.
• Lightly season each "sandwich" with salt and pepper.
• Prepare a breading station with flour, egg wash, and breadcrumbs.
• Dip each "sandwich" in flour, then soak in the egg wash, and coat with breadcrumbs. Repeat the egg wash and breadcrumb step for a thicker coating.
• Heat sunflower oil in a large pan to 340° F.
• Fry the veal "sandwiches" until golden brown, approximately 8-10 minutes.
• Remove the veal from the oil and place it on absorbent paper to remove excess oil.
• Plate the veal and enjoy with your choice of sides and a crisp, dry white wine.

Other Dishes with Fontina Cheese and Prosciutto

• Chicken with Prosciutto and Fontina Cheese: This dish combines chicken breasts with fontina cheese, prosciutto, and a white wine sauce. The chicken is pounded thin, dredged in flour, and sautéed in butter before being topped with prosciutto and cheese.
• Baked Pasta with Prosciutto and Fontina Cheese: A simple and delicious baked pasta recipe that combines creamy fontina cheese and savoury prosciutto.
• Grilled Veal Chop with Fontina Cheese and Prosciutto: This recipe involves stuffing a veal chop with a mixture of greens, pancetta, and fontina cheese, then grilling it to perfection and topping it with melted blue cheese.

Provolone cheese and pimento spread

Provolone is a semi-hard cheese with a smooth, mild flavour and a rich, velvety texture. It is made from the milk of Friesian cows that graze near the Po River in the Val Padana region of northern Italy. The cheese is formed from stretched curd, initially too soft to place on shelves, and can take on a wide range of shapes and sizes. It is often used in recipes that call for melted cheese, such as Veal Parmesan, but can also be enjoyed cold.

Pimento spread, on the other hand, is a classic Southern recipe that typically includes pimento peppers, cream cheese, mayonnaise, Worcestershire sauce, garlic powder, cayenne pepper, and sharp cheddar cheese. It is a versatile spread that can be used as a dip for crackers or vegetables, a sandwich filling, or a topping for burgers, chicken, or BBQ.

When combined, provolone cheese and pimento spread can make for a delicious and unique twist on traditional Veal Parmesan. The sharpness of the pimento spread can complement the mild flavour of the provolone cheese, while the creaminess of the spread can balance out the semi-hard texture of the cheese.

To make Veal Parmesan with provolone cheese and pimento spread, you can follow a similar process to the traditional recipe. Start by breading and frying veal cutlets. Then, layer the fried cutlets with provolone cheese and pimento spread, and bake in the oven until the cheese is melted and bubbly. You can also add a simple tomato sauce and additional herbs or spices to enhance the flavour of the dish.

This unique combination of provolone cheese and pimento spread can elevate your Veal Parmesan to the next level, adding a depth of flavour and texture that will impress your guests and satisfy your cravings.

Blue cheese sauce

Ingredients:

• Butter
• Veal scallops
• Brandy
• Beef stock
• Chicken stock
• Whipping cream
• Blue cheese, crumbled
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

• Melt butter in a heavy large skillet over high heat.
• Season the veal scallops with salt and pepper.
• Add the veal to the skillet and saute until golden brown, approximately 2 minutes per side.
• Transfer the veal to a platter and keep it warm.
• Add brandy to the skillet and bring it to a boil, scraping up any browned bits.
• Boil until the liquid is reduced to about 1 cup, which should take around 10 minutes.
• Add the whipping cream and continue boiling until the sauce slightly thickens, which should take about 12 minutes.
• Reduce the heat to medium-low.
• Add the crumbled blue cheese and whisk until melted.
• Simmer the sauce until it thickens to your desired consistency, which will take around 8 minutes.
• Season the sauce with salt and pepper according to your taste preferences.
• Spoon the blue cheese sauce over the veal cutlets.
• Sprinkle chopped fresh parsley over the dish for added flavour and colour.

Variations:

If you're looking to add some extra ingredients to your blue cheese sauce, you can include:

• Parmesan cheese, grated
• Sea salt
• Black pepper
• Parsley, minced

Additionally, if you're preparing a grilled veal chop, you can stuff it with greens and top it with blue cheese. This provides a healthy touch and a unique flavour profile to your dish.

Parmesan

Veal Parmesan

Veal Parmesan is a classic Italian dish that typically consists of breaded and fried veal cutlets, served with a tomato-based sauce and melted cheese. The cheese used in this dish can vary depending on personal preference, but Parmesan is often a key ingredient. Here are some ways in which Parmesan can be incorporated into Veal Parmesan:

• Breadcrumbs: When preparing the veal cutlets, a mixture of breadcrumbs and Parmesan cheese can be used to create a crispy and flavourful coating. This adds a salty and savoury note to the dish.
• Topping: Grated or shredded Parmesan can be generously sprinkled over the veal cutlets before serving. This adds a sharp and salty flavour to the dish, enhancing the overall taste experience.
• Sauce: Parmesan cheese can be incorporated into the tomato sauce used in Veal Parmesan. Adding Parmesan to the sauce can thicken it and provide a creamy texture, while also enhancing the savoury flavour of the dish.
• Side Dish: If serving Veal Parmesan with a side dish, such as roasted vegetables or a salad, a sprinkle of Parmesan can elevate the flavours. It adds a salty and savoury note to the side dish, creating a delicious complement to the main course.

Pairing with Other Cheeses

While Parmesan can be a standout ingredient in Veal Parmesan, it also pairs well with other cheeses. Here are some cheese combinations that can be used in Veal Parmesan:

• Fontina and Parmesan: Fontina cheese is a semi-soft Italian cheese with a mild, nutty flavour. When paired with Parmesan, it creates a beautiful balance of salty and nutty notes. In Veal Parmesan, fontina can be used as a stuffing or topping, while Parmesan is incorporated into the breading or sauce.
• Provolone and Parmesan: Provolone is a mild, slightly sweet Italian cheese. Combining provolone and Parmesan in Veal Parmesan adds a creamy texture and a subtle sweetness to the dish. Provolone can be melted on top of the veal cutlets, while Parmesan is used in the breading or sprinkled on top as a finishing touch.
• Blue Cheese and Parmesan: Blue cheese, such as Cabrales or Roquefort, has a strong, pungent flavour. When paired with Parmesan, it creates a bold and flavourful combination. In Veal Parmesan, blue cheese can be used as a topping or sauce, while Parmesan adds a salty note to the breading or stuffing.

Roquefort sauce

While there are many types of cheese that go well with veal, such as fontina, prosciutto, and mozzarella, a sauce made with Roquefort cheese is a perfect complement to the meat.

Roquefort is a type of blue cheese, known for its sharp, salty flavour and creamy texture. When incorporated into a sauce, it adds a rich, indulgent dimension to a dish.

To make a Roquefort sauce, you will need:

• Veal steaks, seasoned with salt and pepper, and dusted with flour
• Ghee or clarified butter
• Shallots, finely chopped
• Dry white wine
• Crumbled Roquefort cheese
• Chopped parsley
• Boiled potatoes, for serving

First, pan-sear the veal steaks in ghee or clarified butter until browned on both sides. Remove the veal from the pan and set aside. In the same pan, sauté the shallots in the remaining butter until golden. Add the white wine, scraping up any browned bits from the bottom of the pan. Return the veal to the pan, along with any accumulated juices, and simmer until the wine is reduced and the veal is cooked to your desired doneness. Remove the veal medallions and keep them warm.

Next, raise the heat and stir in some cream. Cook until the cream thickens and becomes bubbly. At this point, add the crumbled Roquefort cheese and stir until it melts, creating a velvety, indulgent sauce. Finally, stir in the chopped parsley for a fresh, herbal note.

Serve the veal medallions with the generous sauce poured over them, accompanied by boiled potatoes. This dish is a decadent, flavourful treat for any blue cheese lover.

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