Recipe - Veal Parmigiana

G. Granaroli XBRG76A
MM:MK VMXV03A
1 One half pound Veal Cutlets cut or sliced up thin and
pounded (except for fish)
4 Beaten eggs, lightly salted
Dry bread crumbs (seasoned
or plain)
Olive oil for frying
Grated cheese and slices of
mozzarella (1 per cutlet)

*(can be used for chicken, turkey, or fish fillets) Dip each cutlet into
egg, breadcrumbs, and quickly into egg again. Put into hot, but not smoking
olive oil. (If oil is too hot cutlets will burn before they cook; if oil is
not hot enough, cutlets will soak up oil and breading will not stick.) Cook
each one about 34 min. on each side until golden brown. Drain well on
paper towels or brown bags. When all cutlets are done, arrange in a shallow
baking dish. Ladle sauce on top of each one to mostly cover it, but don`t
let it swim in sauce. Generously sprinkle with grated cheese. Top with
mozzarella slices and bake in oven for about 20 min. until cheese melts.
Serve hot with pasta on the side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini