Veal Parmesan:
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This great Italian dish needs no superlatives. Timing is important
here. |
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What you need. |
What you do. |
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Red sauce from recipe in archive. |
Heat sauce and keep hot. |
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Preheat oven to 350 deg. |
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1 lb. or more of veal cutlet. |
With a wood meat mallet, pound the veal to a thickness of 1/8
inch or less. This is to tenderize it. Cut into serving sizes. |
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1 cup bread crumbs, 1/2 cup Parmesan cheese, 1 tbsp. dried crushed
oregano. |
Mix the bread crumbs, Parmesan, and oregano in a shallow bowl. |
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4 eggs, 1/4 tsp. each of salt and pepper. |
In a shallow bowl, beat the eggs until smooth. add salt and pepper. |
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Olive oil. |
Oil one or more shallow baking dishes. Dip each veal piece in
the egg mix. Allow excess to drip off. Dredge the meat in the
crumb mix. Shake off excess. Arrange pieces in the baking dishes. |
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Turn on oven broiler and place the veal under it. Broil for 10
min. Until golden brown. |
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In a suitable pan boil enough water to cook the linguine. |
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Turn the veal and broil other side for 6 min. |
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Turn off broiler and set oven to 350 deg. |
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1 lb. or more of linguine. |
Put linguine in boiling water. Cook until al dente. |
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1 lb. or more of mozzarella cheese slices. |
Place slices of mozzarella cheese on the veal. Bake for 10 to
12 min. Until the cheese is well melted. |
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Drain the linguine and serve the pasta, meat, and red sauce immediately. |
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To make this meal complete you need hot crusty bread or bread
sticks with butter, a bottle of good Chianti, and Spumoni ice
cream. |