- 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
Fresh grated Parmesan cheese
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
2 Large plates
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.