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*Veal Parm


By Neo-Homesteading (Visit website)




This is my variation of veal parm that I served with home made semolina fettuccine pasta with home made tomato sauce. These veal cutlets are actually my recipe for the most popular of German Schnitzel. (veal schnitzel, omit the sauce and cheese, serve with a lemon wedge and parsley) Ultimately veal is one of Stephens favorites that he's done without for some years. When we were first married I had a rough time adjusting to the manly carnivore diet he was used to.  Not to mention going out to eat Italian food is not top of my priority list. I do love occasional take-out but who wants to spend $20 for spaghetti? Veal in particular was one of the things on my absolute No-No list. I just had a rough time with the thought of a cute baby cow ...well you know. As the years have passed I've actually gone to the other side. As gloomy as it may seem to others or even the old me would frown, I'm at peace with myself. I realized my shoes and handbags were made from baby something or another and really who am I to judge? If they weren't meant to be eaten they wouldn't taste so darn good. Although I still typically prefer chicken and seafood this was absolutely stunning, the body and succulent texture is spectacular, the flavor almost buttery with richness. I was so thrilled to find a piece left over in the fridge. It was like a choir of angels singing to me, calling out cat! Cat! Eat it! This is a hands down winner dinner! Better than any take-out supper! (unless you just happen to be fortunate enough to have a hot spot that makes home made pasta?)


Veal Parm:
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 veal steaks, My package actually specified "for scallopini"

2 eggs
3 tablespoons milk or water
1/2 cup flour
3/4 cup plain bread crumbs
1/4 cup panko bread crumbs
salt and pepper*

1-2 cups tomato sauce
2 slices Provalone cheese
2 slices gouda cheese

Preheat your broiler to high.

In a shallow bowl combine eggs with 3 tablespoons of milk or water. In another dish place flour with salt and pepper. In a third dish combine panko bread crumbs with plain bread crumbs and salt and pepper. To assemble the cutlets dredge first in flour, then the egg mixture. Shake off any excess. Then submerge in the bread crumbs. Repeat this process a second time and place this cutlet aside. Repeat this process double dipping each cutlet. In a large saute pan or skillet heat oil over medium high heat. Once the pan is hot add butter. Fry each cutlet on both sides approximately 2-4 minutes. Place the veal cutlets onto an oven safe dish. Cover with tomato sauce (as much or little as you'd like. 2 tablespoons or more) Cover each piece with half a piece of provalone and half a piece of gouda. You can use mozzarella as well if you have it on hand. Place under the broiler and broil 2-5 minutes. Watch it carefully so it does not over brown.


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