Veal Veneto Recipe
Ingredients
| 4 half-inch-thick slices veal from rump roast | ||
| Provolone cheese slice | 4 | |
| Egg | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Soda crackers | 1 Cup (16 tbs), finley crushed | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
Directions
1. Cut veal slices in half; pound paper-thin to make each piece about 4 inches square. Put each 2 together with 1 slice of cheese between, sandwich fashion.
2. Beat egg and milk in a pie plate; put cracker crumbs in second plate. Dip veal sandwiches first into egg mixture, then into cracker crumbs to coat both sides evenly.
3. Saute slowly in butter or margarine in large skillet 5 to 7 minutes on each side, or until veal is done and coating is golden-brown.
2. Beat egg and milk in a pie plate; put cracker crumbs in second plate. Dip veal sandwiches first into egg mixture, then into cracker crumbs to coat both sides evenly.
3. Saute slowly in butter or margarine in large skillet 5 to 7 minutes on each side, or until veal is done and coating is golden-brown.
Chef
