My millionaire pie recipe is easy and delicious. This no bake icebox pie is based on sweetened condensed milk and Cool Whip. Crushed pineapple and maraschino cherries, along with coconut and pecans, are added to the rich yet light filling. With the combination of red, pink, yellow, white, and brown, this pie is a show-stopper both in terms of taste and appearance. If you want to learn how to make this southern icebox pie, keep reading!

Millionaire Pie History

Although millionaire pie, sometimes known as million dollar pie, is not an extremely well-known dessert, a bit of research shows that it is clearly a southern dessert. If you go to Google Trends, a website that tracks patterns in Internet activity, and search “millionaire pie” and “million dollar pie,” you will see that most of the Google searches for those terms are concentrated in the southern United States. Interestingly, “millionaire pie” seems to be very popular in Texas, while “million dollar pie” seems to be a bit more popular farther east.

You will also see that the majority of the searches are during the holidays: most searches are around Christmas, but there is another surge in interest around the New Year. I am not surprised since this pie is not only a great dessert but also very symbolic: hopefully eating this pie after a New Year’s Day meal of “Hoppin’ John,” black eyed peas and rice, will bring you wealth in the coming year!

In regards to the name, there are a lot of theories. Some people say that the dessert is called “millionaire pie” because, ironically, it is actually cheap to make. Others say that the pie is so good, it “tastes like a million bucks.” Although the origin of the name is uncertain, there is no doubt that, whatever you call it, the pie is delicious, beautiful, and easy to make.

How to Make Millionaire Pie

My millionaire pie recipe, as with all the others, starts with a graham cracker crust. Although there is nothing wrong with storebought, I used my recipe for graham cracker crust to make my own: in my opinion, homemade is always better. If you make your own crust, you could definitely do a no bake version; however, I wanted this crust to hold together nicely, so I decided to bake my graham cracker crust. In addition to generally being more flavorful, using a homemade crust was an excellent choice since the bit of cinnamon added a nice touch to the pie.

Even though all versions use a graham cracker crust, recipes differ when it comes to the filling. Even though every millionaire pie recipe I saw calls for sweetened condensed milk, some add cream cheese while others include Cool Whip. According to the Wikipedia article, the Cool Whip version is likely more traditional, so that is the one I decided to make. However, at some point I would like to make a cream cheese version: I think it would be very similar to the no bake cheesecake I topped with cherry pie filling, so I know it would be delicious.

Like I said at the beginning of the article, crushed pineapple is one of the main ingredients in any millionaire pie recipe. Honestly, I am not sure if fresh would work because I think that the sugar in the sweetened condensed milk would likely draw out the moisture in fresh fruit, making the filling watery and the crust soggy. So, I would recommending sticking with canned pineapple. Not all recipes include cherries, but many do, so I decided to add maraschino cherries. Other versions call for mandarin oranges, some fruit cocktail. This pie is very versatile, so you can get creative: just be sure to use canned fruit so that the filling does not get watery.

Even though it may seem like an afterthought, a bit of lemon juice is very important in any no bake icebox pie. When an acidic liquid is added to dairy, the dairy thickens: that is why my no bake cherry cream cheese pie held its shape when cut. You may be able to get away with 2 Tablespoons, I followed the other recipes I saw and added 1/3 cup of lemon juice. In addition to thickening the filling so that I could later cut the pie, the lemon juice added some tartness that helped to balance out the sweetness so that the pie was not too sweet in spite of the sugary ingredients.

Any million dollar pie recipe includes coconut and pecans. Although you could definitely just open a bag of each and add some to the filling, I decide to go beyond most recipes and toast the coconut and pecans. Toasting coconut and pecans really brings out the flavor, so even though none of the recipes I saw on Google or YouTube said to toast anything, I think that adding an extra step is worth the time and effort to make a truly delicious dessert.

Once you have your ingredients, learning how to make a millionaire pie is easy: simply pour everything into a bowl, mix thoroughly, and then pour the filling into a prepared graham cracker crust. However, when it is time to add the Cool Whip, I recommend folding it in rather than stirring normally: use your spatula to dig down to the bottom of the bowl and flip what is on the bottom up to the top. Folding instead of stirring will help prevent the Cool Whip from deflating. It takes a bit for the lemon juice to thicken the sweetened condensed milk, so chill the pie for 2-3 hours before serving.

Million Dollar Pie Recipe Review

After chilling for a few hours and decorating with extra whipped cream and cherries, I tasted the pie. Honestly, it was very delicious. In spite of the sweetened condensed milk, canned fruit, and Cool Whip, this million dollar pie was not overly sweet: I think that the lemon juice helps to tone down the sweetness, as well as thicken the filling. The bite from the pineapple helped to tone down the sweetness as well, the subtle sweetness of the pineapple balancing the strong sweetness of the maraschino cherries very nicely. The coconut added not only sweetness but also flavor and texture, as did the pecans. Even though coconut and pecans appear to play minor roles in most versions, toasting them make them much more apparent. Like I said, this pie was fantastic.

In addition to the taste, I also really liked the look of this pie. The filling was beautiful light pink color with specs of red, yellow, and brown. The white whipped cream and red cherries on top added even more color. The brown of the graham cracker crust was the perfect base to highlight the beautiful filling. Served to a group people, this pie would definitely catch their attention.

I don’t have many critical comments about this recipe, and the ones I do have are minor. A bit more cherry flavor would have made this better, but added more maraschino syrup may make the filling runny. A bit deeper red color for the filling would have been nice as well. Like I said earlier, some recipes for million dollar pie call for combining cream cheese with the sweetened condensed milk instead of Cool Whip. I think that a bit more tartness would make this recipe very interesting, so I will have to try that at some point.

As you can see, this millionaire pie recipe was a total success: I really enjoyed it. I am already thinking about possible future versions of this pie. If you are looking for an easy and delicious no bake pie, be sure to give million dollar pie a try!

Millionaire Pie Recipe

YouTube Video Recipe:

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Links

Google Trends:

https://trends.google.com/trends/?geo=US

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My hash brown casserole recipe is easy and delicious. Based on the Cracker Barrel version, I make mine with sour cream but without soup. Along with eggs, ham, and veggies added to the base of frozen hash browns, I created the one of the best breakfast casseroles. If you want to learn how to make a breakfast casserole that is perfect for Christmas, Easter, Sunday, or any day, keep reading.

Easy Hash Brown Casserole Recipe

This recipe is very easy since it is uses frozen hash browns. Like I said, this dish is based on the version served at Cracker Barrel restaurants. Although I have never tried it or made it personally, from my research it seems to be a fairly popular recipe. Frozen hash browns such as Ore Ida, or any other brand, are defrosted and then added to a casserole dish with cream of chicken soup, cheese, and eggs. I have no doubt it is very delicious, but since I like to cook without canned soup, I decided to create my own version.

As with the original, my recipe starts with a bag of frozen hash browns; however, I decided to cook mine a bit before assembling the casserole. First, I sautéed some onions and red bell pepper for a few minutes, then I added the shredded potatoes. I was hoping that precooking the shredded potatoes would help to crisp them up a bit, but I soon realized that my pan was a bit overcrowded, the shredded potatoes steaming more than frying. Even though I did manage to get a bit of color on some of the shreds, it did not make a significant difference. So, I suggest defrosting the frozen hash browns and then perhaps microwaving them for a minute or two, just to make sure that they are fully defrosted and cooked through a bit: microwaving something is a lot easier than standing over the stove and stirring it.

Hash Brown Casserole without Soup: Sour Cream and Onion Soup Mix

After cooking the shredded hash browns, I then started assembling the casserole. Since I do not like canned condensed soup, I wanted to make a hash brown casserole recipe without soup. My go-to combination in casseroles is sour cream and onion soup mix, so I decided to give that a try. Sour cream is smooth, creamy, tangy, so it adds to both the flavor and textures of casseroles. Onion soup mix is a secret of many Southern cooks, and I am no different: it is amazing how much flavor one little packet has. With the combination of sour cream and onion soup mix in my hash brown casserole, I did not need canned soup.

I then added some extra spices for more flavor, as well as an 8 ounce block of cheese. In order to bulk up the protein content, I added some smoked ham. I was not quite sure how much to use or how it would turn out in the final product, so I only used about 5 ounces; however, looking back, I should have added 9 ounces since the smokiness of the ham combined very well with the other flavors. I then added two eggs for not only extra protein but also to help bind the casserole together. Even though it would probably have been fine as it was, I thought that the dish looked a bit dry, so I decided to add a couple tablespoons of homemade chicken broth that I had in the refrigerator. That way, I added not only moisture but also flavor, specifically chicken flavor, without adding condensed cream of chicken soup.

Even though you could mix everything in a large bowl and then pour it into a greased 9 x 13 casserole dish, I just decided to mix everything in the Pyrex. I cleaned up the sides a bit after I mixed the ingredients and packed them down into the dish, but if your goal is perfectly clean sides, I suggest mixing the casserole in a large mixing bowl. However, in my opinion, it doesn’t make any sense to dirty a bowl that does not need to be dirtied, so I just accepted the homemade look; besides, as long as a recipe is easy and delicious, that is all that matters.

Recipe Review

Once the casserole was done baking, I couldn’t wait to cut a slice and give it a try. When I finally tried the hash brown casserole, I was honestly impressed by just how delicious it really was. First of all, I noticed the texture contrast right away between the soft and moist interior and the crispy hash browns on top. The key to getting the crispy top is making sure that the casserole has a large surface area, so using a dish that is wider than it is deep is important. I also liked the color, the golden brown top having bits of red bell pepper and green onion. The casserole was definitely a feast for the eyes.

In terms of taste, this hash brown casserole was amazing. As I said early, onion soup mix is a secret ingredient in many Southern recipes, and it definitely shined in this recipe. Onions and potatoes go together, so along with the sauteed onions in this dish, the dehydrated onions added a sweetness that really put this dish over the top. The sour cream was crucial in this hash brown casserole as well, the creaminess making the interior moist and the tanginess making the flavor profile very interesting. The cheddar cheese was tangy as well, so when combined with the sour cream, every bite of this casserole overwhelmed my palate with flavor. The extra spices and two tablespoons of chicken broth added to the flavor as well, so every ingredient played its part in making this dish delicious.

However, the one ingredient that really surprised me was the smoked ham. Although originally intended as a cheap and easy protein source, the smokiness of the ham combined perfectly with all of the other flavors, especially the tanginess of the sour cream and cheddar and the sweetness of the onion soup mix. You could definitely make this a vegetarian casserole by replacing the ham with a few extra eggs, but honestly, I highly recommend that you make this breakfast casserole with smoked ham or perhaps sausage. If you try it, I know you will love it.

In short, I really enjoyed this hash brown casserole. It was not only easy to make but also colorful and flavorful. This would be the perfect breakfast casserole for Christmas morning, a Sunday, etc. Whether you try this recipe for the holidays or any other time. I know you will fall in love with it at first bite.

Best Hash Brown Casserole Recipe

YouTube Video Recipe

Be sure to watch my YouTube video tutorial:

Links

Cracker Barrel CopyCat Recipe:

https://www.allrecipes.com/recipe/13755/restaurant-style-hashbrown-casserole/

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Cherry cream cheese pie is a delicious no bake cheesecake recipe. With cherry pie filling spread on top, this is a delicious Southern icebox pie that is perfect for summer. If you want the recipe, keep reading!

Cherry Cream Cheese Pie Recipe Development

Although cheesecake is delicious, most recipes call for cooking the cake in a waterbath, or placing the pan with the unbaked cake inside of a larger pan with water. This is supposed to help prevent the cake from cracking. The result is delicious in both flavor and texture, but not everyone has a springform pan or a large pan. Even if you do have everything you need, there is also the possibility of water getting into the springform pan and making your cheesecake soggy. In addition, using a waterbath can be a big hassle, so that is why no bake cheesecake recipes are so popular.

Even though many no oven cheesecake recipes involve gelatin or whipped cream, this recipe is a no bake cheesecake with sweetened condensed milk. Sweetened condensed milk is an inexpensive, shelf-stable product that almost everyone has on hand, so using it in a recipe would be very convenient for a lot of people. When combined with cream cheese and lemon juice, the condensed milk is the perfect base for a no bake cheesecake recipe.

Most traditional cherry cream cheese pie recipes call for a graham cracker crust. Even though a storebought crust would work, I decide to make my own graham cracker crust. Most crust recipes are fairly similar, but I used a bit less sugar and added a bit of cinnamon to make the crust more interesting. I even though that a Ritz cracker crust would be good, too, the buttery and salty crust contrasting with the sweet and tart pie.

No Bake Cherry Cheesecake Recipe Review

Although eating this pie plain would definitely be delicious, the cherry pie filling topping take this dessert to another level. By making the cherry pie filling with sour cherries, the topping is not only bright red but also has a nice sweet and tart flavor combination. The filling has the same flavor contrast, the sweetness of the sweetened condensed milk and the tanginess of the cream cheese and the tartness of the lemon juice adding to the interesting flavor profile. Thus, adding the pie filling and turning this dessert into a cherry cream cheese pie only adds to the delicious contrast in flavors. Furthermore, the topping is a bright red, so it contrasts very strikingly with the white condensed milk filling. My only criticism is that perhaps a bit more lemon juice would made enhanced the sweet and sour flavor contrast. On the blog DivasCanCook, Monique says that 2 tablespoons is better than using 1/3 cup of lemon juice, as most traditional recipes recommend, since using 1/3 cup sometimes results in a pie that does not hold its shape when cut, so perhaps it is fine as is. Another possible variation would be to replace the vanilla with 2-3 teaspoons of lemon zest in order to make a lemon-flavored version of the pie. As you can see, the contrasts within this pie make it not only delicious but also beautiful.

Cherry Cream Cheese Pie Recipe

YouTube Video

Be sure to watch my YouTube tutorial video:

Links

Monique from DivasCanCook’s Recipe: https://divascancook.com/easy-no-bake-cheesecake-recipe/

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Cream cheese frosting with no butter is a much lighter alternative. Although the traditional recipe is delicious, my lighter version allows you to enjoy the same sweet and tangy taste but for a fraction of the calories. If you want to learn more, keep reading!

Cream Cheese Frosting Without Butter

Developing a Healthier Frosting Recipe

Cream cheese frosting is a classic that is used on many old fashioned Southern cakes such as carrot cake, key lime cake, and strawberry cake. By creaming softened butter and cream cheese with powdered sugar, vanilla extra, and bit of salt, you can make a frosting that is a great combination of sweet and tangy, the butter not only adding flavor but also helping the frosting to holds its shape when put on a cake.

Although it is undeniably delicious, old fashioned cream cheese frosting is very high in calories. According to nutritionix.com, one stick of butter has 810 calories. Since most frosting recipes call for 1 stick of butter, than 810 calories in addition to the about 800 calories from an 8 oz block of cream cheese. Together with the pound of powdered sugar in most recipes, you can see that normal cream cheese frosting is very high in calories.

Since I like food that not only tasted good but is also at least somewhat healthy, one day I decided to make cream cheese frosting without adding any extra butter. I realized that, in my opinion, the sweetness of the sugar combined with the tanginess of the cream cheese is what makes cream cheese frosting unique. So, I wanted to see if the frosting would still be delicious with less of the fat but with the same main flavor combination.

Even though I had tried using just 1 or 2 tablespoons of butter in the past, I was very curious about how the cream cheese frosting would turn out with no butter at all.

How to Make Cream Cheese Frosting

The steps were the same. First, I took the cream cheese out of the refrigerator so that it could soften, and then I measured the powdered sugar. Although I measured the sugar in grams (454 grams), buying a 1 pound box of powdered sugar would be the easiest way to go about it.

I do not have a stand mixer, so I used a hand held electric mixer. Although I have never made this kind of frosting by hand, I guess that it could work: you would just have to make sure that the cream cheese is exceptionally soft. Also, I think that whipping a bit of air into the frosting would help to make it a lighter texture, so you would need the time and energy to whip some air into it. People made whipped cream and meringue by hand in the past, so making cream cheese frosting by hand would be possible, I think, but very time-consuming.

I first used my mixer to beat together the softened cream cheese, vanilla, and salt. I then added the sugar bit by bit, about 1/4 cup at a time. If you add the powdered sugar all at once when making cream cheese frosting, the sugar will fly up out of the bowl and all over the counter and your face. That is why it is important to have a bit of patience when incorporating dry ingredients into wet ingredients.

Besides some sort of mixer, I also recommend using a deep bowl when making frosting so that less sugar flies out of the bowl, and also so that the beaters of the mixer have some depth to get deep, down into the frosting and blend everything completely. I also recommend using a small knife or fork to scrape the frosting off the beaters and the sides of the bowl every now and then so that the cream cheese and powdered sugar mix together thoroughly.

In just a few minutes, you will have the best cream cheese frosting. Without the butter, it is 800 fewer calories than the traditional recipe. If you use it to frost an 8-inch cake, and you cut the cake into 8 pieces, that is 100 fewer calories per slice. Although that may not seem like a lot, if you make–and eat–as many cakes as I do, then the calories will add up over the course of a year. The biggest different between my lighter cream cheese frosting recipe and the traditional recipe is that the lack of butter causes the frosting to be a bit softer, not holding its shape quite as well on the cake. That may be an issue if you are into cake decorating, but if you just want a homemade cake that is delicious and looks great, then you do not need butter in your cream cheese frosting.

Cream Cheese Frosting Recipe

YouTube Video

Be sure to watch my video tutorial for this recipe:

Links

https://www.nutritionix.com/i/usda/butter-salted-1-stick/513fceb375b8dbbc21000001

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Squash and zucchini casserole is a delicious summer recipe that is a great way to use excellent summer produce. The addition of Ritz crackers, sour cream, cheese, and onions makes this absolutely the best, so if you are looking for a way to change up old fashioned Southern squash casserole, be sure to keep reading.

Squash and Zucchini Casserole Recipe Development

Old Fashioned Recipe

Summer squash casserole is a classic Southern dish. Although many versions exist, almost all of the traditional recipes start by sauteing or lightly steaming the yellow squash, sometimes along with onions. Something creamy and flavorful, usually a can of cream of chicken or cream of mushroom soup, sometimes sour cream, is then added. Squash is very watery, so something to soak up the excess liquid such as stuffing, dried cornbread, or Ritz crackers is added, along with cheese for extra flavor. Everything is then poured into a casserole dish and baked.

Even though the old fashioned recipe is delicious, I wanted to try something different: that is how this squash and zucchini casserole recipe was born. Zucchini is delicious and similar to yellow squash, so I thought that it would be a great addition to a summer squash dish; besides, zucchini is more plentiful where I live, so adding it to the casserole just makes sense. In addition to being practical, adding green zucchini also adds a good amount of color.

Onions are a part of most Southern squash casserole recipes, so I knew that I wanted to add them to mine. However, when I thought squash casseroles that I had tried in the past, none of them stood out in my mind as truly remarkable: they were almost all mediocre. I thought about why that was, and I realized that one of the reasons was that in spite of being sauteed, steamed, or boiled before baking, yellow squash seems to never fully break down and mix completely with the onions in a casserole. So, when you eat the casserole, some bites are all squash, some are almost all onion, and other bites are somewhere in between. I knew that if I wanted to make the best zucchini and squash casserole recipe, I had to do something a bit different.

Argentine and YouTube Influences

While brainstorming ideas, the Argentine chef inside me had an idea: why not grate the squash and zucchini on a cheese grater? Argentine chefs love to grate vegetables on cheese graters, so things like carrot salad and apple coleslaw are quick and easy to make. Zucchini and squash are soft, and I had grated zucchini to add to pasta sauce in the past, so I wondering if perhaps I could grate the squash and zucchini for my casserole. By grating them, the squash and zucchini would be in small pieces, perfect for mixing with chopped onion. I gave it a try, and the squash grated without any effort at all: I knew I was on to something.

Another reason why I had not been impressed by old fashioned squash casserole in the past was the lack of flavor. As previously stated, most traditional recipes use a can of cream of chicken or mushroom soup to add most of the flavor and creaminess; canned soup can be good in a pinch, but I wanted to find a better way. While watching my fellow YouTuber AliciaLynn’s channel, she mentioned adding onion soup mix to Greek yogurt to make a great dip. I had heard of other YouTubers like Chriscookforu2 using onion soup mix as well, so I mixed onion soup mix and Greek yogurt together to give it a try. Honestly, I was blown away by how flavorful just those two things were. I knew that some summer squash casserole recipes include sour cream, so I thought that perhaps sour cream and onion soup mix would be a good substitute for canned soup in my squash and zucchini casserole recipe.

Ritz crackers are in most squash casserole recipes, so I knew I would need those. I envisioned my casserole being one of the main parts of a meal, so I knew it would need some kind of protein: sharp cheddar cheese would be perfect, I thought. I was almost positive that a bit of extra spice would be needed, so I brainstormed about that as well: my concept for a squash and zucchini casserole recipe was coming together nicely.

Making the Squash and Zucchini Casserole

After grating the squash and zucchini and chopping the onion, I sauteed them in butter and oil. This took more time, and more fat, than I had originally anticipated, so next time I will likely just microwave everything so as to not have to stand over the stove for so long and to keep the calories a bit lower. I then mixed in the sour cream, Ritz crackers, cheese, onion soup mix, and spices into the sauteed vegetables and poured everything into an 8 x 8 casserole dish. As with most of my other casseroles, I made a topping with cheese and sour cream, along with some crushed Ritz crackers. I then sprinkled some more Ritz crackers on top of everything before putting the casserole in the oven.

Honestly, this squash and zucchini casserole was the best Southern squash casserole recipe that I had ever had. Grating the vegetables was a game-changer: every bite was filled with equal amounts of zucchini, squash, and onion. There was no canned soup aftertaste, the sour cream and onion soup mix adding a ton of flavor and a bit of tangy that combined surprisingly well with the summer squashes. The cheese added flavor and more sharp flavor, and the Ritz crackers not only helped to soak up moisture, helping the casserole to hold its shape when cut, but the crackers on top stayed crunchy and added a nice texture contrast with the soft and creamy casserole. This was amazingly delicious, so if you are looking for the best Southern squash casserole recipe, you definitely need to try this one.

Squash and Zucchini Casserole Recipe

YouTube Video

Be sure to watch the video tutorial for step by step instructions:

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Veal Parmesan, known as “milanesa a la napolitana” in Argentina, is one of Argentina’s most delicious dishes. Consisting of breaded steak or “milanesa” with tomato sauce and cheese, often with a slice of ham under the sauce to keep the breaded steak from turning soggy, it is a classic Argentine recipe. Although an Argentine veal Parmesan recipe usually starts by frying a milanesa, a baked veal Parmesan recipe is much healthier and still delicious. Continue reading for the recipe and history of baked Argentine veal Parmesan “milanesa a la napolitana.”

Milanesa a La Napolitana History

According to legend, milanesa a la napolitana, Argentina’s version of veal Parmesan, was invented in the late 1940’s in a Buenos Aires restaurant named Napoli. Supposedly, one day a regular customer of the restaurant ordered a plain milanesa, and since the head chef had already gone home for the night, one of his assistants made the order. However, the assistant accidentally burned one side of the milanesa, and in order to hide his mistake, he covered the burned side with ham, tomato sauce, and cheese. When the customer ate the disguised mistake, he actually liked it so much that it was added to the restaurant’s main menu as milanesa “a la napolitana” because it was invented at the restaurant Napoli. Although Argentine food historians debate whether or not the restaurant Napoli ever existed, there is no doubt that milanesa a la napolitana, Argentina’s version of veal Parmesan, is a good example of how Italian cuisine has influenced Argentine food.

Baked Veal Parmesan Recipe

Although frying the breaded steak makes any veal Parmesan recipe delicious, it also makes it unhealthy and high in calories. However, by cooking the milanesa steak in the oven instead of frying it, you can significantly lower the calories and fat content.

By following my breaded steak in the oven recipe, you can make a breaded steak cutlet that is moist, tender, and delicious in the oven. Although my recipe is delicious, using your own recipe for breaded steak, or using storebought milanesa, is fine as well.

I think that one of the most important parts of a baked veal Parmesan recipe is the tomato sauce. Although any sauce is good for milanesa a la napolitana, I have found that a sauce with a good amount of onion is best. Thus, my recipe for veal Parmesan tomato sauce is as follows:

After letting the tomato sauce for the baked veal parmesan recipe sit in the refrigerator for 30-60 minutes, if not overnight, the first step is to bake the breaded steak in the oven.

Preheat the oven to 450 F and grease a baking sheet with a neutral-flavored oil such as vegetable, sunflower, or canola oil. Place the raw milanesa in the pan, and bake for 5 minutes. After five minutes, remove from the oven, and flip the milanesa so that the side that was face down in the pan is now facing up. With the breaded veal still in the pan, cover the exposed side with thin slices of ham, tomato sauce, shredded cheese, and tomato slices. Then bake the veal Parmesan for an additional 10 minutes at 450 F in order to melt the cheese and soften the tomatoes. Then, remove from the oven and sprinkle with dried oregano. With the great combination of flavors, this baked veal Parmesan recipe is just as good as fried.

Although in Argentina milanesa a la napolitana is commonly served with french fries to make the dish “napo con fritas,” serving this oven baked veal Parmesan recipe with a salad is a healthier option. Whether a small green salad or Argentine potato salad, a healthy side dish his the perfect addition to this baked veal Parmesan recipe.

Baked Veal Parmesan Recipe Instructions

Recipe Video on YouTube

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