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Veal Parmesan, from www.PremierSystems.Com/recipes Google: Bruce Moffitt Veal Parmesan will be filling and will delight your hungriest guests. To Begin Veal or Pork Parmigiana: Make Marinara Sauce - See Marinara Recipe. Pound veal or pork cutlets to about 1/4 inch thickness and bread lightly. Fry breaded cutlets in a bit of butter or olive oil until lightly browned. Place in pan on thin layer of Marinara Sauce. Put small amount of Marinara Sauce on top of each cutlet. Quickly Sauté in a separate pan: 1/4 cup chives Or 1/4 cup scallions in butter Reserve chives or scallions for next step. Put a thin slice of Prosciutto (dry Italian ham) on each cutlet, add chive and butter mixture and top with a slice of Mozzarella cheese. Sprinkle with salt and pepper, a bit more Marinara Sauce and some Parmigiana cheese. Bake Veal Parmesan at 350' for about 15 minutes or until cheese is melted and bubbly. |
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