Veal parmesan
Feb. 13th, 2021 06:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeThis one is from one of my grandmother's cookbooks. The book is The Italian Cookbook, published by the Culinary Arts Institute in Chicago. Publication date 1954.
The book gives two veal parmesan recipes – a base recipe with tomato sauce, and a modified "light" version. I made the light one, but I'll post both.
Ingredients for base recipe
1.5-2 lb veal round steak
1 1/3 cups fine dry bread crumbs
1/3 cup grated parmesan cheese
3 eggs, beaten
1 tsp salt
3/4 tsp MSG
1/4 tsp pepper
1/3 cup olive oil
2 cups tomato meat sauce
6 slices mozzarella cheese
Base veal parmesan:
Set out a 11x7 baking dish.
Pound and cut into six pieces the veal round steak, making cutlets about 1/2 inch thick. Set aside.
Mix bread crumbs and parmesan cheese. Set aside.
Combine eggs, salt, MSG, pepper.
Heat olive oil in skillet.
Dip cutlets into egg mixture and then into crumb mixture.
Add cutlets to skillets, and slowly brown on both sides.
Arrange cutlets in baking dish.
Pour the tomato meat sauce over the cutlets.
Top with the mozzarella cheese.
Bake at 350F for 15 to 20 minutes or until cheese is melted and lightly browned.
Light Veal Parmesan:
Follow base recipe. Omit tomato sauce and mozzarella cheese.
Pour 1/4 cup melted butter over cutlets. Sprinkle with 1/4 cup grated parmesan cheese.
My modifications:
I was only working with 1/2 lb meat, so adjusted the amounts of the breadcrumb mixture etc. (1 egg, 1/4 cup breadcrumbs, eyeballed the rest.)
Omitted the MSG.
Overall it turned out pretty well, though I think next time I might hold off from adding the cheese to the breadcrumb mix, and only use it as a topper at the end.
The book gives two veal parmesan recipes – a base recipe with tomato sauce, and a modified "light" version. I made the light one, but I'll post both.
Ingredients for base recipe
1.5-2 lb veal round steak
1 1/3 cups fine dry bread crumbs
1/3 cup grated parmesan cheese
3 eggs, beaten
1 tsp salt
3/4 tsp MSG
1/4 tsp pepper
1/3 cup olive oil
2 cups tomato meat sauce
6 slices mozzarella cheese
Base veal parmesan:
Set out a 11x7 baking dish.
Pound and cut into six pieces the veal round steak, making cutlets about 1/2 inch thick. Set aside.
Mix bread crumbs and parmesan cheese. Set aside.
Combine eggs, salt, MSG, pepper.
Heat olive oil in skillet.
Dip cutlets into egg mixture and then into crumb mixture.
Add cutlets to skillets, and slowly brown on both sides.
Arrange cutlets in baking dish.
Pour the tomato meat sauce over the cutlets.
Top with the mozzarella cheese.
Bake at 350F for 15 to 20 minutes or until cheese is melted and lightly browned.
Light Veal Parmesan:
Follow base recipe. Omit tomato sauce and mozzarella cheese.
Pour 1/4 cup melted butter over cutlets. Sprinkle with 1/4 cup grated parmesan cheese.
My modifications:
I was only working with 1/2 lb meat, so adjusted the amounts of the breadcrumb mixture etc. (1 egg, 1/4 cup breadcrumbs, eyeballed the rest.)
Omitted the MSG.
Overall it turned out pretty well, though I think next time I might hold off from adding the cheese to the breadcrumb mix, and only use it as a topper at the end.
