Place veal cutlets, one piece at a time,
In shallow bowl, combine flour, salt and pepper.
Dip veal cutlets in flour mixture.
Combine
cracker
crumbs with cheese, parsley, salt and pepper.
Dip veal cutlets first in eggs, then in cracker crumb mixture,
coating
well.
Heat
oil
in
a
large skillet; add cutlets and fry until golden.
Add more oil if necessary.
In a bowl beat 2 eggs.
In a second bowl mix, bread crumbs, salt, pepper, garlic and parsley.
Dredge veal in eggs then bread mixture.
In oven proof fry pan heat oil or butter and cook for 3 minutes per side.
Sprinkle with parmesian cheese, add tomato sauce and bake for 30-45 minutes in preheated 350`f oven.
edium. Cook onion and carrot for 5 minutes, stirring, until soft
Blanch the cabbage for 1-2 mins in boiling
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Place the veal cutlets between 2 pieces of parchment
Dip veal cutlets into beaten eggs, then dip into Locatelli and bread crumb mixture.
Put aside. Mix eggs (chopped), Locatelli (grated), parsley, salt and pepper.
Lay out veal cutlets on foil. Place mixture of Locatelli, parsley and chopped eggs on cutlets. Take little pieces of butter and place that on the mixture. Roll up the cutlets and secure with toothpicks.
Brown cutlets in the broiler at 375\u00b0 until brown on all sides.
Pound veal thin.
Cut into 8 pieces.
Enclose 1 slice of cheese and 1 slice of ham, season with salt, pepper and sage, between 2 veal cutlets.
Moisten with wine.
Flour each veal sandwich.
There should be 4. Brown in butter and oil; turn and brown other side. Keep warm.
Add wine to skillet and scrape up brown pieces.
Pour over cutlets.
Serves 4.
Use your favorite sauce.
Pour some in bottom of baking dish; add veal cutlets and
pour remainder of tomato sauce on top. Sprinkle with some\tgrated\tcheese\tand
about 1/2 pound Mozzarella cheese.\tBake 10 to 15 minutes at 350\u00b0.
Saute onion and mushrooms in 2 tablespoons margarine, then remove from pan.
Add remaining 2 tablespoons margarine to the pan.
Season veal cutlets with salt and pepper; dredge in flour. Saute until golden brown.
Add onion and mushrooms, soup stock, lemon juice and sherry; heat.
Add sour cream and stir.
Simmer slowly until cream is well heated (do not boil).
Serve with rice.
ver medium medium. Cook the cutlets for 2-3 mins each side
heese and parsley.
Dredge veal cutlets in flour, egg, and then
ver medium heat. Dredge each veal piece in flour, dip in
en to 325\u00b0F. Place veal cutlets between two sheets of plastic
In a saucepan, dissolve beef bouillon granules in boiling water.
Add wine.
Saute mushrooms in 1 to 2 tablespoons of margarine.
Add mushrooms to bouillon mixture.
Brown veal cutlets in remaining margarine on both sides.
Drain on paper towel. Return veal cutlets to skillet.
Dissolve cornstarch in warm water, then add to mushroom sauce.
Heat and stir and allow to thicken slightly.
Pour over veal.
DIRECTIONS FOR MARINARA SAUCE:
Empty crushed
he potato and bacon, stirring, for about 10 mins, or until
Place veal between 2 sheets of wax