Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Monday, April 18, 2016

Veal Parmesan with Tomatoes and Zucchini!

When I was in Tuscany, before the day began really got underway, I ran every morning up the steep hills taking in the beauty of Italy. I usually came upon a local dairy farmer around 6 am who was just finishing up with the milking. He always said, "Buongiorno" in the most pleasant way! In Italy, veal is cooked as often as possible. It is a young tender meat and always delicious. So, on this regular Mid-west Monday, why not pretend we're in Tuscany.

Veal Parmesan is simple. Yet, you are thinking... isn't that like really difficult and time consuming? Nope! Just gotta buy the pounded veal cutlets at the supermarket before you get home.

Like a good brainy gourmet, I expect you have in the pantry: bread crumbs and grated parmesan cheese; and, in the fridge: eggs, a fresh tomato and at least one small fresh green young zucchini.

Begin by seasoning your skillet with olive oil and a dollop of butter or coconut oil on low heat. Add dried herbs: mint, rosemary and oregano. Soak your pounded veal cutlets in whipped eggs (with a bit of milk) and then lay onto a plate of dried bread crumbs. Turn up the heat to med. As the oils in your skillet start to perk, lay in your cutlets and let them sizzle on high heat browning on both sides. When they have... cover and let simmer for 12 min on low heat.

While they simmer, diced or slice your zucchini and chop your tomato and even a few mushrooms if you have/want.  Just push aside some of the cutlets and toss in the veggies, finish with a final sizzle on med-high heat. Its all so very simple! Top with either fresh grated parmesan or thin slices of parmesan, letting them melt over the top of the cutlets.

~Tutti a Tavola!

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