The Romancing The Bee Diet – Day 14 – Veal Parmesan



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

Yield:  serves 4


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


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


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


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.


Pan Seared Veal Chops With Honey-Balsamic Reduction

Veal isn’t cheap, but it’s soooo good. This wonderful recipe is perfect for a fall Sunday supper.

The recipe states it serves two, but at my house it easily serves four.

Serves 2

Preheat oven to 350 degrees


2 Veal Chops

2 tablespoons olive oil for pan-searing

1 teaspoon each of fresh rosemary, thyme, and oregano

1 chopped clove of garlic

½ cup each of red, orange and yellow peppers

¼ cup white wine

1 tablespoon butter

Salt and pepper for seasoning

For the Sauce:

½ cup good quality balsamic vinegar

¼ cup honey

Salt and pepper to taste


Salt and pepper both sides of the veal chops. Next, rub the chops with the fresh herbs and chopped garlic.

Place a stainless steel sauté pan on high heat and add the olive oil. When the pan is hot, place the veal chops presentation side down. Sear the chops for one minute on each side, then place in the oven. Bake for 6-8 minutes for medium-rare.

Remove chops from pan, and let rest for 5 minutes.

For the Sauce:

Place the balsamic vinegar and honey in a small sauce pan over medium heat and season with salt and pepper. Stir continuously until the mixture becomes thick; 3-4 minutes. Remove from the stove and set aside.

Return the pan that the chops were in to the stove over medium-high heat. Place the peppers in the pan and sauté for 1 minute. Deglaze the pan with the white wine. Add the butter and adjust the seasoning with salt and pepper.

Divide the sautéed peppers between two plates. Place the veal chops on top of the peppers, then drizzle the balsamic sauce over the veal.

Recipe courtesy of Chef Chuck Kerber at Pittsburgh Hot Plate.