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

Amazing Vegetable Chili (With A Touch Of Honey!)

This may be my favorite recipe ever! I promise you will never miss the meat. And I’m a cave person when it comes to meat. 🙂

The honey may be gratuitous, but I firmly believe that it makes everything taste better!

8 generous servings.

¾ c. olive oil, divided
2 zucchini, cut into a ½” dice
2 onions, cut into a ½” dice
4 cloves garlic, finely chopped
2 large red bell peppers, cut into a ½” dice
35 oz. Italian plum tomatoes
24 oz. plum tomatoes, cut into a 1” dice
2 T. chili powder
1 T. ground cumin
1 T. dried basil
1 T. dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ c. chopped Italian parsley
1 c. canned kidney beans, rinsed and drained
1 c. garbanzo beans, rinsed and drained
½ c. chopped dill
2 T. fresh lemon juice and 1 T. honey

Heat ½ cup of the olive oil over medium heat in a large skillet. Add the zucchini and saute until just tender, 5-7 minutes. Transfer the zucchini to a large dutch oven. Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic and peppers. Saute until just wilted, about 5 minutes. Transfer mixture (including any oil) to the dutch oven.

Place the dutch oven over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds and parsley. Cook, uncovered, stirring often, for 30 minutes.

Stir in the kidney beans, the garbanzo beans, dill, honey and lemon juice. Cook for 15 minutes. Stir well, taste, and adjust seasonings. Serve hot with bowls of sour cream, shredded cheese, and sliced scallions alongside.

Stuffed Mushrooms With Honey

I love stuffed mushrooms!  These are good hot or cold.

Ingredients:

Large mushrooms for stuffing 5-6
1 anchovy fillet in oil (optional)
1 cup plain breadcrumbs
2 garlic cloves, chopped finely
2 tablespoons olive oil
1 teaspoon honey
1 handful fresh flat leaf parsley, chopped
1/4 teaspoon each kosher salt and pepper
parmesan reggiano

Directions:

Preheat oven to 200 degrees
Gently wipe the mushrooms with a damp paper towel to clean them. Remove the stems and reserve.
Chop the mushroom stems, anchovy and garlic. Place in a bowl with the bread mixture, 1/4 teaspoon pepper and 1/4 teaspoon salt.
Heat the olive oil in a frying pan over medium heat. Add the mushroom stems and bread mixture and saute for 5 minutes.
Lay the mushroom caps on an oiled tray, hollowed side up. Lightly salt and fill with the bread mixture. Sprinkle with chopped parsley and drizzle each with honey and olive oil.
You can sprinkle with a little parmesan reggiano if you like. Bake about 15 minutes until soft and they are ready to serve.