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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Veal Parmesan Recipe

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This recipe for Veal Parmesan is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 lb veal
1/2 c bread crumbs
1 tsp salt
1/8 tsp pepper
2 eggs beaten
1/2 c parmesan cheese
1 tsp dried oregano
1 c white wine
3/4 c olive oil
(Optional: 1 lb mozzarella cheese, tomato sauce.)
Directions:
Directions:
Pound veal until thin. Pat dry and cut into pieces. Combine bread crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip veal into eggs, then crumbs, coating on both sides. Heat oil in skillet. Saute veal until golden brown, about 3 min per side. Remove to a warm platter. Drain fat and stir in wine scraping up brown residue until boiling. Pour over veal.

Optional: Cover veal with tomato sauce. Top with mozzarella slices. Broil until cheese melts.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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