Veal/Chicken Parmesan – Grandma Wendt's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
Olive oil to sauté peppers and onions
4 Large garlic cloves (or more if you prefer)
1 Green bell pepper
1 Red bell pepper
1 Large onion
2 Cans tomato sauce (roughly 18 ounces)
Parmesan cheese (Kraft or fresh)
Salt
Pepper
Meat prep:
2 Packages veal cutlets (from leg, thin) (can substitute chicken breasts)
2 Eggs
Water
Breadcrumbs
Olive oil
Large package shredded mozzarella
Oregano
Essential utensils and pans:
2 frying pans
9 x 13 Pyrex dish (or similar)
Meat mallet
Gallon zip lock bag
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Directions: |
Directions:Sauce:
Slice or dice the green pepper and onions very thin.
Heat the oil in frying pan and add onions and peppers until cooked, and add garlic at the end so it does not burn.
Add the tomato sauce to the onions and peppers. Add Parmesan cheese sometimes (not a lot), put aside.
Crack eggs into a bowl with 1 tablespoon of water
Place breadcrumbs in 1 dish, you may need to add more depending on size of cutlets.
Take each veal cutlet and place in Ziploc bag. Count with meat mallet until very thin.
Dredge each cutlet separately in egg wash and then into breadcrumb dish.
In a sauté pan heat oil on medium high and cook 1 – 2 cutlet at a time. Watch carefully, they burn quickly. Cook 1st side until juices come through and adjust heat if too hot. Flip and cook until nicely browned. Repeat for each cutlet. Place the cooked cutlets on a plate with paper towel to absorb excess oil.
In Pyrex dish, place a little bit of the sauce and peppers and onions on the bottom. Place each veal/chicken until dish is covered. Cover each with tomato sauce and pepper mixture generously. Cover meat with generous amounts of shredded mozzarella cheese. Sprinkle oregano all over.
Bake at 350° 30 minutes or until bubbling. Serve with bread to soak up the sauce. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2+ hours |
Personal
Notes: |
Personal
Notes: Don't let the time deter you from making this dish! It is delicious with simple ingredients. Mom Wendt would usually only make this for special occasions because of the time it took. I can picture her standing over stove sautéing the veal – usually one cutlet at a time because of the pan size. She would say you can't rush it or it will burn which will ruin the dish.
Enjoy!
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