"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

ORIENTA'S ITALIAN VEAL PARMIGIANA Recipe

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This recipe for ORIENTA'S ITALIAN VEAL PARMIGIANA is from ARTichokes and Anecdotes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Veal Cutlets, pounded thin as possible with a mallet
Flour, Salt and Pepper
1 Egg, thinned with 1 tbs. Water
Olive Oil
1 small Mozzarella Cheese
1 cup Italian Prosciutto Ham, coarsely chopped*
Tomato Sauce

Directions:
Directions:
Dip veal cutlets in flour, seasoned with salt and pepper. Dip next into slightly beaten egg with water. Fry in olive oil over medium high heat until nicely browned. Cut mozzarella cheese into 1/3" thick slices. Place a thin film of tomato sauce in an 8” square glass baking dish. Layer as follows: Place one-half of veal on top of the tomato sauce. Sprinkle with half the ham. Add tomato sauce and then cheese. Repeat with 2nd layer. Bake in a 375 oven about 20 minutes until cheese is melted and sauce is bubbly. Serves 4.

*If Prosciutto Ham is not available, baked ham, cubed, may be substituted.

**Use the recipe for Orienta’s Tomato Sauce that was previously given

Personal Notes:
Personal Notes:
This is another of Orienta's great Italian dishes. My fiancé at the time, whom I later married, urged Orienta to teach me how to make this dish which he was familiar with and loved.

 

 

 

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