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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Veal Parmesan
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Veal
Parmesan |
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A quick and easy
recipe for this favorite...
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1/2
cup |
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flour, sprinkled with salt and pepper |
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2
large |
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eggs, beaten with a splash of milk |
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3/4
cup |
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Italian dried breadcrumbs, sprinkled
with garlic powder and 2 T. fresh
Parmesan cheese |
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4
cutlets |
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of
veal, pounded to ¼" thickness |
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4
Tbs |
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olive oil |
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1
cup |
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homemade or canned Italian-seasoned
tomato sauce |
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2
oz |
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mozzarella cheese, sliced |
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4
Tbs |
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freshly grated Parmesan cheese |
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1 |
Place the
flour on a plate or a piece of waxed paper.
Place the egg in a wide bowl. Place the bread
crumbs on a separate plate. Dip the veal in the
flour; coat both sides and shake off excess.
Then dip in the egg wash. Finally, dip in the
bread crumbs and coat both sides. Place on a
plate in the refrigerator for 30 minutes. |
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2 |
Heat a large
skillet over high heat. Heat 2 tablespoons of
the oil. Add the veal, being careful not to
crowd the pan. Fry until nicely browned, 2 or 3
minutes per side, adjusting the heat if it
browns too fast. Remove from pan and do the
second batch, adding the remaining olive oil as
needed. |
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3 |
Place veal
on a lightly oiled or sprayed baking sheet.
Spread 3 tablespoons of sauce on each slice of
veal. Top each with one-fourth of the mozzarella
slices and 1 tablespoon of the Parmesan cheese.
Place under a hot broiler on high heat until
cheese melts, about 2 minutes. Serve
immediately. |
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Servings: 4 |
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