Veal Parmigiana***

* Exported from MasterCook *

VEAL PARMIGIANA***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Meats
Mrs. G Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G. Granaroli XBRG76A
1 1/2 pound Veal Cutlets -- or chicken and
sliced thin AND
pounded -- except for fish)
4 Eggs; beaten -- lightly salted
Dry bread crumbs -- (seasoned
or plain)
Olive oil -- for frying
Grated cheese -- and slices of
Mozzarella (1 per cutlet)

*(can be used for chicken, turkey, or fish fillets) Dip each cutlet into egg,
breadcrumbs, and quickly into egg again. Put into hot, but not smoking olive
oil. (If oil is too hot cutlets will burn before they cook; if oil is not hot
enough, cutlets will soak up oil and breading will not stick.) Cook each one
about 3-4 min. on each side until golden brown. Drain well on paper towels or
brown bags.

When all cutlets are done, arrange in a shallow baking dish. Ladle sauce on
top of each one to mostly cover it, but don`t let it swim in sauce. Generously
sprinkle with grated cheese. Top with mozzarella slices and bake in oven for
about 20 min. until cheese melts.

Serve hot with pasta on the side.

Elaine's NOTE: These make the BEST chicken or veal parm cutlets that I have
EVER had.



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