Vitello alla Parmigiano -- Veal Cutlets Parmesan
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Ingredients
| 2 lbs. | veal cutlets, pounded thin | | Flour | | Egg and milk wash | | Breadcrumbs, seasoned with | | Parmesan cheese, basil, parsley and garlic powder | | Olive oil | | 1/2 lb. | mozzarella cheese, sliced | | 1 qt. | tomato sauce | | Parmesan cheese |
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Instructions
Have the cutlets cut fairly thin, or pound them thin yourself at home. Pat dry with paper towels. Dredge in flour, then dip in egg/milk wash, then in seasoned breadcrumbs. Allow to dry.
When dry fry to a golden brown in the olive oil. Drain on absorbent paper toweling. Spread about 2-3 ounces of tomato sauce in the bottom of a baking pan. Spread it evenly to coat the entire pan bottom. Lay in the veal cutlets, side by side, touching slightly, but not overlapping.
Place a slice of mozzarella cheese on top of each veal cutlet. Top with a tablespoon or so of tomato sauce. Spread the sauce over the cheese. Sprinkle with parmesan cheese. Bake in a preheated 350°F oven for about 15-20 minutes or until the mozzarella cheese is melted.
Author's Comments
Veal parmesan is the staple of the Italian Restaurant in America. I know of few, if any that don’t make the dish. Some may change the basic ingredient, veal, and replace it with chicken, a very suitable substitute.
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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