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SUBMITTED BY: Nancy Josland Dalsin

Breaded Veal Cutlets 

 

1 1/2 lbs veal cutlets

1/2 cup olive oil

1 tablespoon butter (optional)

5 cloves garlic

1/4 teaspoon paprika

1/2 cup dry bread crumbs

3 tablespoons Parmesan cheese, freshly grated

1/4 cup fresh parsley, finely minced

1 egg

salt and pepper, to taste 

Sauce: 

2-3 cloves garlic, minced

1 onion, chopped

1 green pepper, choppped (optional)

a few tablespoons fresh basil and oregano, minced

1 quart pasta sauce 

Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4″ thick or less) which is not the traditional method, which gives more substance to the cutlets. 

Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred. 

Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping. 

In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove. 

Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time. 

Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides. 

Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes. 

Sauce: 

Halfway through the cooking time (around 20 minutes) add: 

2-3 cloves of minced garlic

1 chopped onion

1 green pepper (optional)

3-4 sprigs of fresh basil

2-3 branches oregano 

to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce. 

Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches.

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Breaded Veal Cutlets 1 1/2 lbs veal cutlets 1/2 cup olive oil 1 tablespoon butter (optional) 5 cloves garlic 1/4 teaspoon paprika 1/2 cup dry bread crumbs 3 tablespoons Parmesan cheese, freshly grated 1/4 cup fresh parsley, finely minced 1 egg salt and pepper, to taste Sauce: 2-3 cloves garlic, minced 1 onion, chopped 1 green pepper, choppped (optional) a few tablespoons fresh basil and oregano, minced 1 quart pasta sauce Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4″ thick or less) which is not the traditional method, which gives more substance to the cutlets. Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred. Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping. In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove. Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time. Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides. Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes. Sauce: Halfway through the cooking time (around 20 minutes) add: 2-3 cloves of minced garlic 1 chopped onion 1 green pepper (optional) 3-4 sprigs of fresh basil 2-3 branches oregano to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce. Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches. 

 

 

 

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