Veal Veneto Recipe
Ingredients
| Veal from rump roast - 4 half-inch-thick slices (about 1 pound) | ||
| Provolone cheese - 4 slices (from a 6-ounce package) | ||
| Egg | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Soda crackers | 1 Cup (16 tbs), finley crushed | |
| Butter/Margarine | 4 Tablespoon | |
Directions
MAKING
1) Cut the veal slices in half.
2) Pound till paper-thin till each piece is about 4 inches square.
3) Put each 2 together with 1 slice of cheese in between, like a sandwich.
4) In a pie plate, add the egg and milk and beat.
5) In a second plate, add cracker crumbs.
6) Dip the veal sandwiches first into the egg mixture and then into the crumbs and coat evenly on both sides.
7) In a pan, heat butter or margarine and slowly saute the veal for 5 to 7 minutes on each side, or till the veal is done and golden-brown.
SERVING
8) Serve with a side of steamed vegetables and potato mash.
1) Cut the veal slices in half.
2) Pound till paper-thin till each piece is about 4 inches square.
3) Put each 2 together with 1 slice of cheese in between, like a sandwich.
4) In a pie plate, add the egg and milk and beat.
5) In a second plate, add cracker crumbs.
6) Dip the veal sandwiches first into the egg mixture and then into the crumbs and coat evenly on both sides.
7) In a pan, heat butter or margarine and slowly saute the veal for 5 to 7 minutes on each side, or till the veal is done and golden-brown.
SERVING
8) Serve with a side of steamed vegetables and potato mash.
Chef
