Veal Parmigiana*

* Exported from MasterCook *

Veal Parmigiana*

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G. Granaroli XBRG76A
Dry bread crumbs (seasoned
MM:MK VMXV03A
or plain)
1 1/2 pound Cutlets sliced thin and
Olive oil for frying
pounded (except for fish)
Grated cheese and slices of
4 Beaten eggs -- lightly salted
mozzarella (1 per cutlet)

*(can be used for chicken, turkey, or fish fillets) Dip each cutlet into egg,
breadcrumbs, and quickly into egg again. Put into hot, but not smoking olive
oil. (If oil is too hot cutlets will burn before they cook; if oil is not hot
enough, cutlets will soak up oil and breading will not stick.) Cook each one
about 3-4 min. on each side until golden brown. Drain well on paper towels or
brown bags. When all cutlets are done, arrange in a shallow baking dish. Ladle
sauce on top of each one to mostly cover it, but don`t let it swim in sauce.
Generously sprinkle with grated cheese. Top with mozzarella slices and bake in
oven for about 20 min. until cheese melts.
Serve hot with pasta on the side.
Converted by MMCONV vers. 1.00



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