"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Veal or Chicken Parmesan, by , is from The Smith Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Place Baptista's Buttery garlic Bread Sticks in a resealable plastic beg; roll with rolling pun to crush finely. Place in flat dish. Place eggs in another dish. Dip veal pieces into egg, then into crumbs to coat. Heat olive oil in a large skillet. Saute veal over medium heat for 4 minutes per side or until golden brown. Placein greased 13x9 baking dish. Sprinkle with half of the Parmesan cheese. Spoon Baptista's Dipping Sauce over veal, top with Mozzarella cheese and remaining Parmesan cheese. Cover and bake at 350º for 20 minutes. Sprinkle with Parmesan cheese before serving.
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