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Veal parmesan

Veal parmesan
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1 tsp
  • eggs, beaten - 2 item
  • pepper - 1/8 tsp
  • grated Parmesan cheese - 1/2 c
  • olive oil - 3/4 c
  • dried oregano - 1 tsp
  • white wine - 1 c
  • breadcrumbs - 1/2 c
  • veal cutlet, cut 1/2 inch thick - 2 lb

How to make veal parmesan:

Combine breadcrumbs, cheese, oregano, salt and pepper on waxed paper; set aside. Wipe veal with damp paper towels. Cut into serving size pieces. Pound very thin, using mallet or edge of plate. Dip veal into beaten eggs, then into crumb mixture, coating well on both sides. Slowly heat oil in large skillet. Saute cutlets, a few at a time, until golden brown, about three minutes on each side. Remove to heated platter; keep warm. Drain fat from skillet. Stir in wine and bring to boiling, stirring to dissolve browned bits in pan; pour over veal.

Note: Boned skinned chicken breasts may be used in place of veal. Thinly sliced and pounded, they require the same amount of cooking as veal.

Recipe categories: Main dish, Beef, Veal.

Rating:
Veal parmesan
3.8
Average rating: 3.8 of 5, total votes: 5
Cook. Time: PT1H
Total Time: PT1H


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can cream of chicken soup, crescent rolls, can button mushrooms, medium potatoes, thinly sliced, head lettuce, chopped, broccoli, pork and beans, to 8 chicken breasts, plain uncooked rice, robin hood pizza crust
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