Veal Cutlets Parmagiana
Canola oil is preferred by some. It is said that olive oil should not be used because it imparts a flavor that
masks the flavor of the veal.
Canola also does not burn when in a very hot pan. It's your choice. Italians used olive oil for centuries,
possibly because they
liked the flavor it imparted.
6 boneless veal cutlets (4 ounces each)
3 tablespoons milk
3 cups dry breadcrumbs
or more, if needed. (Use day Old Italian bread. Place in blender until light and fluffy)
Parmesan cheese, freshly grated
1/4 cup fresh
Salt and pepper to taste
2 cups oil (olive or canola)
2 cups meatless tomato sauce
8 ounces shredded mozzarella cheese
Place veal between sheets of waxed paper. With rolling pin or mallet (smooth surface side) pound to 1/4 inch thickness.
2. In a medium-sized
shallow dish, beat eggs with milk. Place breadcrumbs in another dish and mix with 1/4 cup Parmesan,
chopped parsley and salt and pepper
3. Coat cutlets with egg, then breadcrumbs, pressing down slightly so breadcrumbs will adhere to both sides. Place on
paper to set.
4. Heat oil in medium-sized heavy skillet, using medium-high heat. Add cutlets a few at a time, and fry about one minute
each side until golden brown and crisp. Drain on paper towels.
5. Place cutlets on heavy baking sheet and cover each cutlet with tomato
sauce. Sprinkle with 1/2 cup grated Parmesan
and Mozzarella. Bake in a hot 375 deg oven for 10 to 15 minutes or until cheese is melted
and tops are golden brown.