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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breaded Veal Recipe

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This recipe for Breaded Veal is from Nonna's Favorites, 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:  
Veal Round Steak (preferably with a bone)
Flour
Egg
Bread Crumbs (Italian or Plain)
Chopped celery
Oil (Canola or Vegetable or Mixed)
Butter
Chicken broth (about 1 cup)
Directions:
Directions:
Cut veal in pieces and pound with the flat side of the cleaver (or use a hard object such as a rolling pin to pound the meat thinner.) Do this with the meat between wax paper. Have three plates ready ( one with flour, one with 1 or 2 beaten eggs, and one with bread crumbs).

Salt and pepper the meat. Then dip in flour, egg, and bread crumbs. Heat oil (enough to cover the bottom of a large fry pan. Add about 2 or 3 tablespoons of butter. Fry all the pieces on one side until nicely browned. Turn over and fry other side.

Then add chicken broth (about a cup or more). Add chopped celery.
Cover and cook as long as you want at low heat, but at least 1/2 hour. Add more chicken broth if it looks dry.

Serve with mashed potatoes.
Personal Notes:
Personal Notes:
This was one of Robert's favorite meals. Grandma Rose always made it in an electric fry pan with a glass cover that she would set on the counter.

 

 

 

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