"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veal or Chicken Parmesan Recipe

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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.

Contributor:  
Contributor:  

Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Veal scaloppini or chicken breasts pounded thin
1 pkg. Baptista's Buttery Garlic Bread Sticks (about 14)
2 eggs beaten
1/4 cup olive oil
1/4 cup Parmesan cheese
1 jar (10.6 oz) Baptista's Mediterranean Style dipping Sauce
6 ounces ( 1 1/2 cup) shredded Mozzarella cheese
Fresh minced parsley

Directions:
Directions:
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 350 for 20 minutes. Sprinkle with Parmesan cheese before serving.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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