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  • Vicki-Ann Bush

Fantasy Foodie: Alex McKenna's Veal Parmesan

Since none of my relatives ever measured ingredients, if I give an amount, it’s my best guess. Italians are infamous for a dash and a sprinkle, and this is how I cook and how I handed down my families recipe’s to my kids. Mangia!


2lbs of fresh veal cutlets

Italian breadcrumbs

4 eggs

Fresh grated Parmesan cheese


Black pepper

Garlic Powder or if using fresh garlic, 4 cloves chopped

Italian seasoning (oregano, thyme, rosemary, basil, sage) You can use fresh, but I’ll admit over

the years I’ve relaxed a little from the old ways and use the dry ingredients already mixed


1-2lb thinly sliced Mozzarella

Olive oil

2 Large plates

Paper towels

Large fry pan

Large glass or metal pan. Example: 13x9x2

Homemade Italian gravy preferred but you can use your favorite jar gravy


Preheat oven to 350°.

Place the gravy in a pot on very low heat and partially cover. Remember to stir occasionally.

Rinse the veal under water and pat dry.

Pound the cutlets with a kitchen mallet until flat. This is a key maneuver to get the veal as tasty

as possible. The thinner the better.

Wisk the eggs in a bowl that will accommodate the length of the veal slices.

Add salt, black pepper, garlic or garlic powder, grated parmesan, Italian seasoning to eggs.

Pour enough breadcrumbs onto plate to cover the bottom and pile up a bit.

Take the veal a piece at a time and dredge through the egg mixture, and then pat them into the breadcrumbs, coating both sides completely.

Pour enough oil in the fry pan to cover the bottom and turn flame or electric on medium. Let sit for a minute to warm up and then carefully place pieces of coated veal in the pan. Don’t try to fit all at once. This will crowd the pan and make browning uneven. It could also cause part of the

coating to scrape off.

Cook 2-3 minutes on each side, then lower the flame to low and cook an additional minute on

each side.

*If the breadcrumbs appear to be burning after you place the veal in for the initial 2-3 minutes, lower heat immediately and resume cooking at the lower temperature.

Breadcrumbs on cutlets should be a deep golden brown on both sides and the edges a little crispy when done. Remove from pan and set on a plate lined with paper towels to drain.

With a spoon or ladle, scoop out warm gravy from the pot and line the bottom of your large baking dish. Use just enough to smear across the bottom.

Place the pieces of veal along the bottom of the pan, if there are too many don’t layer. Use another pan or heat in two sessions.

Sprinkle the top of the veal with grated Parmesan and then cover with slices of mozzarella. Place into the oven and heat until the cheese is melted.

Remove from pan and place on a dinner plate. Top with a scoop of warm gravy. Serve with a side of your favorite pasta. Goes best with thinner pasta like angel hair or


I hope you enjoy my families recipe and for vegetarians like me, drop me a line at and I’ll share my mom’s delectable recipe for Eggplant Parmesan. Similar ingredients minus the meat!


Alex McKenna & The Geranium Deaths releases next Tuesday, September 24th! Be sure to pre-order your copy here, or add it to your TBR list here!

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