Veal Parmigiana

Name: Veal Parmigiana
Yield: Makes 4 servings
Ingredients: 8 veal cutlets; 1/4 cup flour; 2 eggs; 1 cup dry plain breadcrumbs; 3 TB. grated Parmesan cheese; salt and pepper to taste; 6 TB. olive oil, approximately; 1 recipe Basic Tomato Sauce; 8 oz. shredded mozzarella cheese; 1/4 cup grated Parmesan cheese

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

Veal Parmigiana has always been a favorite. Make a large batch of it and save some for the future. This dish goes nicely with plain spaghetti and sauce. If possible, use a good Parmigiano-Reggiano cheese.

Prep time: less than 15 minutes plus time to make the Tomato Sauce

Region: Melting Pot

Ingredients

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8 veal cutlets
1/4 cup flour
2 eggs
1 cup dry plain breadcrumbs
3 TB. grated Parmesan cheese
salt and pepper to taste
6 TB. olive oil, approximately
1 recipe Basic Tomato Sauce
8 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions

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Dredge the veal in the flour; shake off the excess.

Beat the eggs and dip each floured cutlet into the beaten egg, covering the entire piece.

Mix the breadcrumbs, 3 TB.

Parmesan cheese and some salt and pepper to taste.

Coat the veal with the breadcrumbs.

Let the meat rest, preferably on a cake rack, for .

Preheat the oven to 350 degrees.

Heat some of the olive oil in a skillet over moderate heat.

Brown the breaded veal in the oil, a few pieces at a time, until they are lightly browned, .

Add more olive oil to the pan as necessary to prevent sticking.

Place the veal in a large baking pan.

Spoon 1-1/2 to 2 cups sauce over the meat.

Top with the mozzarella cheese; sprinkle with Parmesan cheese.

Cover the pan with aluminum foil.

Bake .

Uncover the pan and bake another 5 to .

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