Veal Parmigiano Recipe
Ingredients
| 1 pound veal steak or cutlet, thinly sliced | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg | 1 | |
| 2 cups plus 2 tea spoons water | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| 1/3 cup fine dry bread crumbs | ||
| Shortening | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, finely chopped | |
| Tomato Paste | 1 Can (10oz) | |
| Basil | 1/2 Teaspoon | |
| Mozzarella cheese slice | 6 | |
Directions
1. Cut veal into 8 pieces; sprinkle with 1 teaspoon salt and the pepper.
2. Lightly beat together egg and 2 teaspoons water.
3. Combine Parmesan cheese and bread crumbs.
4. Dip veal in egg wash, then Parmesan mixture. Refrigerate at least 1/2 hour.
5. Brown veal on both sides in shortening in a skillet. Remove to a 1 1/2 quart shallow baking dish.
6. Saute onion in skillet. Stir in tomato paste, 1 teaspoon salt, and basil. Simmer 5 minutes. Pour three fourths of the sauce over veal. Top with moz zarella cheese. Pour remaining sauce over cheese.
7. Bake, uncovered, at 350°F 20 to 25 minutes, or until mixture is bubbly.
2. Lightly beat together egg and 2 teaspoons water.
3. Combine Parmesan cheese and bread crumbs.
4. Dip veal in egg wash, then Parmesan mixture. Refrigerate at least 1/2 hour.
5. Brown veal on both sides in shortening in a skillet. Remove to a 1 1/2 quart shallow baking dish.
6. Saute onion in skillet. Stir in tomato paste, 1 teaspoon salt, and basil. Simmer 5 minutes. Pour three fourths of the sauce over veal. Top with moz zarella cheese. Pour remaining sauce over cheese.
7. Bake, uncovered, at 350°F 20 to 25 minutes, or until mixture is bubbly.
Chef
