Veal Parmesan

You can skip the wine sauce and serve the breaded and cooked veal cutlets with an herbed tomato sauce and spaghetti.

Prep Time: 15 minutes

Ingredients:

• 1/2 cup fine dry bread crumbs, seasoned
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried leaf oregano
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 to 2 pounds veal cutlets, sliced about 1/2-inch thick
• 1/2 cup flour
• 2 eggs, beaten
• 1/2 to 3/4 cup olive oil
• 1 cup dry white wine

Preparation:

Directions for Veal Parmesan.
In a shallow wide bowl or pie plate, combine bread crumbs, Parmesan cheese, oregano, salt, and pepper.

Cut veal into serving size pieces. Place heavy plastic wrap or wax paper over veal and pound each piece with a mallet to about 1/4-inch thickness or less. Place flour on waxed paper. Dip veal into flour, then into beaten egg, then into bread crumbs, coating well on both sides.

Heat oil in a large heavy skillet. Saute cutlets for about 3 to 4 minutes on each side, or until done and golden brown. Remove to a hot serving platter and keep warm. Pour off excess fat and stir wine into skillet. Bring to a boil, stirring to get browned bits off the bottom of the pan. Pour wine sauce over veal Parmesan.
Veal Parmesan serves 4 to 6.

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Veal Chops
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Veal Marsala Recipe
Veal Parmesan
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Veal Recipes
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Veal Cutlets and Scallops

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