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Classic Veal Parmesan
Ingredients
- 1/2 cup plus 2 tablespoons olive oil
- 2 cups finely chopped onions
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped garlic
- 1 cup dry red or white wine
- 2 (28-ounce) cans peeled, seeded and chopped tomatoes
- 1 (6-ounce) can tomato paste
- 2 cups water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons chiffonade of fresh basil
- 4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick
- 1 cup all-purpose flour
- Emeril's Original Essence
- 2 eggs, beaten with 2 tablespoons milk
- 2 cups fine dried breadcrumbs
- 1 pound fresh fettuccine
- Mornay Sauce
- 2 ounces Parmigiano-Reggiano cheese, grated
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