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Veal/Chicken Parmesan Recipe

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This recipe for Veal/Chicken Parmesan, by , is from The Whalen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leisa Johnson
Added: Friday, February 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Veal, Chicken, Round Steak, Cutlets or Chops
1/3 c evaporated milk
1/2 c grated parmesan cheese
1/4 c flour
1/2 t salt
1 8 oz can tomatoe sauce
4 serving size meat of choice

Directions:
Directions:
Dip meat in evaporated milk. Roll in the mixture of 2 T parmesan cheese, 1/4 c flour, 1/2 t salt and pepper. Melt 2 T butter in 13X9Pan. Place meat in the hat pan. Bake uncovered 30 minutes. Meanwhile, mix remaining evaporated milk and parmesan cheese. Remove meat from oven. Pour 8 oz can tomatoe sauce around meat. Spook milk and cheese mix over meat. Bake 20-25 minutes longer until meat is tender.

 

 

 

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