Cathy Palumbo

Veal Parmigiana

When serving this dish, throw on a red checked tablecloth, get out a bottle of Chianti, and you’re all set for a classic Italian dining experience.
Yield: 6 to 8 servings

2.2 lb (1 kg) veal leg cutlet, sliced 1/2-inch (1 cm) thick
1/2 cup all-purpose flour 125 mL
2 eggs, lightly beaten 2
3 tbsp freshly grated Parmesan* cheese 45 mL
3 tbsp freshly grated Romano cheese 45 mL
1 tbsp milk 15 mL
salt and pepper
4 oz mushrooms 125 g
2 sweet peppers (combination of yellow, red and/or green)
half small onion
1/2 cup olive oil (approx.) 125 mL
1-3/4 cups dry bread crumbs 375 mL
1/2 cup all-purpose flour 125 mL
1 cup shredded mozzarella cheese 250 mL
3 cups tomato sauce 750 mL

Pound meat with blunt side of knife or meat mallet until very thin. Using tip of knife, poke several holes in meat. Place in a large bowl. Add flour, eggs, half of the Parmesan and Romano cheeses, milk and pinch each of salt and pepper. Mix together. Cover and refrigerate for 1 hour to marinate.

Meanwhile, slice mushrooms, sweet peppers, and onion. In a large skillet heat 2 tbsp (30 mL) of the oil, sauté mushrooms and pinch each salt and pepper just until browned but not soft. Transfer mushrooms to a bowl; set aside. Add peppers and onion to skillet, adding more oil if necessary; sauté for about 5 minutes until tender-crisp. Add to mushrooms in bowl; set aside.

In a separate large bowl, combine bread crumbs, flour, remaining Parmesan and Romano cheeses and a pinch each of salt and pepper. Dredge each piece of veal in mixture, coating well. In skillet heat more oil over medium-high heat, brown veal in batches, turning once, just until browned and crisp on outside, adding more oil as necessary between batches. Discard any remaining crumb mixture.

Spread half of the tomato sauce in 13- x 9-inch (3.5 L) baking dish. Place veal cutlets on top. Neatly spoon a dollop of pepper mixture on top of each. Top with a spoonful of remaining tomato sauce, then sprinkle with mozzarella cheese.

Bake in 350°F oven for 10 to 15 minutes or until sauce is hot and cheese is melted.

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