| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal |
| 1/2 |
c |
Bread crumbs |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper, ground |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Parmesan cheese |
| 1 |
ts |
Oregano |
| 1 |
c |
White wine |
| 3/4 |
c |
Olive oil |
INSTRUCTIONS
Pound veal till thin. Pat dry, cut into pieces. Combine bread crumbs,
cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip veal
into eggs, then crumb mixture, coating on both sides. Heat oil in skillet.
Saute' veal until golden brown. About 3 minutes per side. Remove to warm
platter. Drain fat, stir in wine, scraping up brown residue till
boiling.Pour over veal. Serving hint - cover with tomato sauce. Top with
mozzarella cheese slices. Broil till cheese melts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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