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Veal Parmesan

Don’t stop for fast food. Go home and slip these cutlets into crusty sub rolls (a round bun is the norm, but given the shape, seems unreasonable). Scaloppini are cutlets pounded thin; they will be leathery if overcooked. Skim milk mozzarella would work here. The parmesan should be very fine and fairly dry. Add some heat if desired, with roasted peppers or chili flakes.

1 recipe Tomato Basil Pizza Sauce
1 large egg
2 tbsp (30 mL) milk
About ½ cup (125 mL) Italian-style breadcrumbs
About 1/3 cup (80 mL) all-purpose flour
¾ lb (350 g) veal scaloppini (4 or 5)
1/3 cup
(80 mL) extra virgin olive oil
3 oz (90 g) mozzarella, shredded
1 oz (30 g) freshly grated parmesan

Warm sauce in small pan on medium heat. Cover and set aside.

In shallow bowl, whisk together egg and milk. Pour breadcrumbs on to large plate. Scoop flour onto another large plate.

Dip piece of veal in flour on both sides and shake off excess. Place in egg mixture, turning to coat, then let excess drip off. Transfer to plate with breadcrumbs, turn to coat and shake off excess. Place on rack. Repeat with remaining veal. Let sit 15 minutes.

Preheat oven to 400F. Smear about ½ cup (125 mL) sauce across bottom of large baking dish. (An 11 x 15 inch/28 x 38 cm lasagna dish is ideal.)

Heat oil on high in 12 inch (30 cm), non-stick skillet until shimmery. In two batches, fry veal just until barely browned on both sides, 30 to 60 seconds total. Transfer to prepared baking dish in single layer.

Sprinkle mozzarella over tops of scallopini. Dollop and smear about ¾ cups (185 mL) sauce across tops. (You will have some left over.) Sprinkle with parmesan.

Cover with foil. Bake 15 minutes. Remove foil. Bake 5 minutes. Let sit 5 minutes before serving. 

Makes 4 servings.

Credit: Susan Sampson
Tested in Imperial

   

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