Monday, April 18, 2016
Veal Parmesan with Tomatoes and Zucchini!
Begin by sprinkling balsamic vinegar on each cutlet rubbing in a dash of garlic powder as well. Then submerse the veal cutlets one by one in bowl of heavy cream beaten with one egg. Next, lay each cutlet onto a plate of dried bread crumbs seasoned with dried herbs: rosemary, mint and oregano.
Prepare a skillet for frying by blending olive oil and melted butter, turn up the heat to med/high. As the oils in your skillet start to bubble, lay in your cutlets and let them sizzle browning on both sides. Lastly, pour in one medium can of diced tomatoes, cover and let simmer for 12-15 min on med-low heat.
While they simmer, dice or slice the zucchini and brown in olive oil in a separate skillet. Then add the zucchini to the veal cutlets with tomatoes. For extra zing, you can also drop in: capers, roasted red peppers or olives. Prepare angel hair pasta or potatoes s a side. Before serving, top each cutlet with a combination of grated mozzarella and parmesan or thin slices of each.
~Tutti a Tavola!