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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.