Veal Parmesan Recipe
Ingredients
| Breadcrumbs | 3 Ounce | |
| 1 teaspoon grated lemon rind | ||
| Parmesan cheese | 3 Ounce, grated | |
| Egg | 1 | |
| Butter | 2 Ounce | |
| Oil | 2 Tablespoon | |
| Onion | 1 Large | |
| Mushrooms | 1/4 Pound | |
| Oil | 1 Tablespoon | |
| 2 x 5 oz. cans tomato puree | ||
| Dry sherry | 4 Tablespoon | |
| Salt, pepper | ||
| 4 veal escalopes flour seasoned with salt and pepper | ||
| 4 veal escalopes flour seasoned with salt and pepper | ||
Directions
Combine breadcrumbs, lemon rind and Parmesan cheese.
Pound escalopes, if necessary, until thin.
Dip in seasoned flour, then beaten egg; press on crumb mixture.
Refrigerate 1 hour.
Heat butter and oil in large frying pan, cook escalopes until golden on each side and cooked through.
Mushroom Sauce: Chop onion and mushrooms, saute in hot oil until tender; add tomato puree, sherry, season with salt and pepper.
Simmer, uncovered 5 minutes.
Pound escalopes, if necessary, until thin.
Dip in seasoned flour, then beaten egg; press on crumb mixture.
Refrigerate 1 hour.
Heat butter and oil in large frying pan, cook escalopes until golden on each side and cooked through.
Mushroom Sauce: Chop onion and mushrooms, saute in hot oil until tender; add tomato puree, sherry, season with salt and pepper.
Simmer, uncovered 5 minutes.
Chef
