Pan fried Veal with Gremolata and Pasta 

Print Friendly and PDF

Gremolata... ever heard of that? I never knew of it until recently.  It is a light sauce with parsley, lemon and some seasonings.  It goes perfect on top of this veal and makes it extra special by adding the pasta.  Go on and get fancy! 



  • 1/2 lb veal 
  • 1 cup italian seasoning 
  • 3 large eggs 
  • 1 tsp pepper 
  • zest of 1 lemon 


  • 1/2 cup chopped parsley 
  • 3 tbsp olive oil 
  • zest of 1 lemon 
  • 3 tsp lemon juice 
  • 1 tsp salt 
  • 1 tsp garlic powder 
  • 1/4 tsp cayenne 

Pasta sauce: 

  • 1/2 lb angel hair pasta, cooked and set aside 
  • 1 stick butter 
  • 2 cups of heavy cream 
  • 1.5 cup finely shredded parmesan 
  • 2 tbsp parsley 
  • 1 tsp slap ya mama seasoning- add more to taste 


  • My advice is to boil your noodles first and set it aside, because you will add them to your sauce last and it will reheat them 

Then fry your veal: 

  • Heat oil to medium 
  • In one bowl crack eggs, zest one lemon, add pepper and mix well 
  • In a second bowl, add the Italian bread crumbs 
  • Chop your veal into desired size- I make mine long and skinny- sort of like "fingers" 
  • Place the veal in the egg mixture, then bread them in the breadcrumbs 
  • Place one piece at a time into the hot oil 
  • Fry until golden brown 

Make the Gremolata: 

  • Add all ingredients in a bowl and set aside 

Make pasta sauce: 

  • Melt one stick of butter in your pan 
  • Add the heavy cream and bring to a boil 
  • Stir with a wooden spoon so you do not scorch it 
  • Add 1 cup of cheese and let it come to a boil for 2 minutes 
  • Add the slap ya mama cajun seasoning and parsley 
  • Stir around 
  • Add noodles 
  • Turn heat off 
  • Add 1/2 cup cheese and mix well 
  • Plate your pasta with the veal on top 
  • Pour a little Gremolata on top of the veal