My favorite - Veal Parmigiana

jimnyc

...
Aug 28, 2003
19,638
270
83
New York
8 veal cutlets, about 3 ounces each
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
2 eggs
2 tablespoons water
1 cup dry bread crumbs
1 1/2 teaspoons chopped fresh Oregano, OR,
1/2 teaspoon dried Oregano
1/4 to 1/3 cup olive oil
2 cups tomato sauce
8 thin slices of Mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Pound veal cutlets between two sheets of wax paper or plastic wrap until flattened to 1/4 inch thickness. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread flour on a plate or sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate or sheet of wax paper, toss bread crumbs with oregano and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge veal in flour. Dip in egg mixture and coat with seasoned bread crumbs. Pat crumbs gently to help them adhere. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add as many cutlets as you can to pan without crowding and cook, turning once, 4 minutes, or until browned on both sides. Remove to a 13 x 11 inch baking dish. Repeat with remaining cutlets, adding more oil as needed. Spoon 2 or 3 tablespoons tomato sauce over each cutlet. Top each with a slice of mozzarella and 1 tablespoon Parmesan cheese.
Bake for 20 minutes, or until veal is tender.
 
Steak sandwich, Prime rib sliced on the meat market slicer, onions, mushrooms, fried on Italian bread. NO cheese, want to taste the prime rib.

This is my first post. No U.S. Flag Smile ?
 
8 veal cutlets, about 3 ounces each
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
2 eggs
2 tablespoons water
1 cup dry bread crumbs
1 1/2 teaspoons chopped fresh Oregano, OR,
1/2 teaspoon dried Oregano
1/4 to 1/3 cup olive oil
2 cups tomato sauce
8 thin slices of Mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Pound veal cutlets between two sheets of wax paper or plastic wrap until flattened to 1/4 inch thickness. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread flour on a plate or sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate or sheet of wax paper, toss bread crumbs with oregano and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge veal in flour. Dip in egg mixture and coat with seasoned bread crumbs. Pat crumbs gently to help them adhere. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add as many cutlets as you can to pan without crowding and cook, turning once, 4 minutes, or until browned on both sides. Remove to a 13 x 11 inch baking dish. Repeat with remaining cutlets, adding more oil as needed. Spoon 2 or 3 tablespoons tomato sauce over each cutlet. Top each with a slice of mozzarella and 1 tablespoon Parmesan cheese.
Bake for 20 minutes, or until veal is tender.

Always has been one of my favorites. ;) :) :)
 
LOL.... last time this guy was on was ....


Most Recent Message: 08-06-2008 06:39 PM
 

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