Veal parmigiana***
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Veal parmigiana***
  Veal    Italian  
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63540. Report a problem with this recipe.
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      Title: Veal parmigiana***
 Categories: Italian, Meats, Mrs. g, Main dish
      Yield: 1 Servings
 
           - G. Granaroli XBRG76A
           - MM:MK VMXV03A
  1 1/2 lb Veal Cutlets sliced 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 3-4 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.
 




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Recipe ID 63540 (Apr 03, 2005)

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