"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Veal Parmigiana compliments of JP Recipe

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This recipe for Veal Parmigiana compliments of JP, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Mulvaney
Added: Friday, June 16, 2006


4 large veal cutlets
1/2 c. parmesean cheese
1/4 c. flour
1/4 c. chopped parsley
1 egg
1/2 c. dry bread crumbs
4 slices morzella cheese
3/4 tsp.salt
1/4 tsp. pepper
2 cloves garlic, finely chopped
1 small onion, finely chopped
2 slices of bacon cut in pieces
2 T olive oil
1 tsp. basil
1T vinegar
1 T sugar
No. 2 can tomatos
1 can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano

Fry bacon add onion and garlic and cook until soft. Add oregano, basil,salt, pepper, tomatos, tomato puree, vinegar, sugar. Simmer for 30 minutes.

Season flour with salt and pepper. Shake cutlets in flour mixture then dip in beaten egg. Combine bread crumbs, parmesean cheese, and parsley,
Cover cutlets with bread crumb mixture and saute in olive oil until lightly browned. Place on a cookie sheet and add a tablespoon or more of sauce to each cutlet. Bake at 325 for 25 minutes; add a slive of cheese to each cutlet; add more sauce and bake another 10 minutes.




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