Veal Parmigiana Iii Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Egg, lightly beaten
1/4 tsp: Salt,
3 tbsp: Cracker crumbs,
1/3 cup: Grated Parmesan cheese,
1 lbs: Veal cutlets,
2 tbsp: Cooking oil,
1/4 cup: Dry vermouth,
1 medium: Onion, chopped
1 cup: , (4 oz.) sliced or shredded
Mozzarella cheese,
1 can: , (9 oz.) tomato sauce
Grind of fresh pepper,
1/8 tsp: Oregano,
, 4 servings
Directions:
Beat egg with salt in a shallow dish. Combine cracker crumbs and
Parmesan cheese on a piece of wax paper. Cut veal into 4 serving
pieces. Place each piece between two pieces of wax paper and pound
to about 1/4 inch thick with the side of a cleaver. Dip veal in egg
and then in cracker crumbs. Heat oil in frying pan on cooker. Cook
veal in hot oil until golden brown on both sides. Place veal in a
baking dish. Add vermouth to frying pan and heat about 1 minute,
scraping up the browned bits from bottom of pan. Pour over veal
cutlets. Sprinkle onion over meat. Top with Mozzarella cheese.
Spoon tomato sauce over top, and season with pepper and oregano.
Cook, covered, at 90% for 10 to 12 minutes, or until sauce is bubbly
and cheese is melted. From: Sandee Eveland Date:
06-19-95 (160) Fido: Recipes
Source from luhu.jp
Parmesan cheese on a piece of wax paper. Cut veal into 4 serving
pieces. Place each piece between two pieces of wax paper and pound
to about 1/4 inch thick with the side of a cleaver. Dip veal in egg
and then in cracker crumbs. Heat oil in frying pan on cooker. Cook
veal in hot oil until golden brown on both sides. Place veal in a
baking dish. Add vermouth to frying pan and heat about 1 minute,
scraping up the browned bits from bottom of pan. Pour over veal
cutlets. Sprinkle onion over meat. Top with Mozzarella cheese.
Spoon tomato sauce over top, and season with pepper and oregano.
Cook, covered, at 90% for 10 to 12 minutes, or until sauce is bubbly
and cheese is melted. From: Sandee Eveland Date:
06-19-95 (160) Fido: Recipes
Source from luhu.jp