Veal Parmesan (Vitello Alla Parmigiana) Recipe
Ingredients
| Veal cutlets | 1 1/2 Pound | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Mushrooms | 1/4 Pound, sliced | |
| Sherry | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Pound veal flat and brown on both sides in the butter or margarine over a high heat.
Put veal into a baking dish and keep warm.
Saute the garlic and mushrooms in the same pan as the veal over a low heat for 5-10 minutes.
Remove pan from the heat and add sherry, grated Parmesan cheese and salt and pepper to taste.
Pour sauce over the veal cutlets.
Bake in a 325°F (160°C) oven until meat is tender.
Put veal into a baking dish and keep warm.
Saute the garlic and mushrooms in the same pan as the veal over a low heat for 5-10 minutes.
Remove pan from the heat and add sherry, grated Parmesan cheese and salt and pepper to taste.
Pour sauce over the veal cutlets.
Bake in a 325°F (160°C) oven until meat is tender.
Chef
