Tuesday, February 15, 2011

Mom's Veal Parmigiana


2 cups Italian bread crumbs
1/2 cup Romano grating cheese
1 cup flour add 1/2 teaspoon each to the flour, oregano, parsley, basil, garlic powder, pepper
4 eggs
1 pound of Veal pound 1/8 inch thick
1/4 cup oil
Topping:
Marinara Sauce
2 cups of shredded mozzarella cheese
1/4 cup Romano grating cheese
Combine bread crumbs, cheese, 1/2 teaspoon salt,  some freshly ground pepper and a pinch of cayenne pepper. Put flour, breadcrumbs and eggs in three separate dishes. Dredge cutlets in flour, dip in egg, then breadcrumbs to coat. Let sit for around 1/2 hour. Heat oil in large skillet and fry cutlets until golden. Drain on paper towels.
Preheat oven to 375.
Spread marinara sauce in a 13x9 pan. Place a single layer of cutlets on top. Top with sauce, sprinkle with mozzarella and grating cheese. Cover with foil. Bake until the cheese melts then becomes browned.
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