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This recipe for Veal Parmesan, by Patrice Craig, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Veal Scaloppini 2-3 pieces per person Italian and plain bread crumbs (Progresso is good) mix of eggs and milk in bowl mottzarella or provolone cheese slices olive oil
Dip veal in milk/egg mix. Then dip in bread crumbs. In large skillet heat olive oil over high heat Put dipped veal in oil and fry. Add provolone or mottzarella on top of cooked veal right before you remove from fry pan.
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