Eating in... try veal it is not as expensive as you might think. It is often sold ground and in the form of cutlets. Veal is very tender. It cooks quickly and has a wonderful flavor.
Most veal comes from young male calves of dairy breeds because these are considered a surplus to the industry's requirements. Veal has been an important ingredient in Italian and French cuisine from ancient times. Stop by your butcher or meat counter at the local grocer and buy a package of veal.
To begin, prepare a liquid coating of egg and milk whisked together in a bowl. Take a plate and cover with dried bread crumbs, adding dried herbs: rosemary, mint and oregano and some basil. The procedure is thus: bath the cutlets in the liquid coating and then gently pressed into the bread crumbs (both sides).
Before you start to cook the veal shaped into cutlets, prepare either a side of boiled potatoes to be mashed or polenta (see brainy archives for polenta recipe). Next, take a skillet and drizzle in olive oil and a dollop of fresh creamy butter. Once it starts to melt and bubble, lay in the cutlets, adding a bit more olive oil as needed to keep them from burning.
On med heat, brown both sides and then cover for 6-8 min. on low heat. Uncover and add fresh homemade tomato sauce which I happened to make just the other day about 1 and a half cup. Cover again for 4 min. and then uncover to lay over the top large slices of mozzarella cheese. Cover again to melt the cheese.
Get ready to serve! Placing the cutlets on a serving plate and leave the potatoes (hand mashed) or polenta in the pot ...home-style!
~ Tutti a Tavola! ...Feast as if you are abroad!
* the same cutlets can used used to make Veal Scallopini with Capers!
Check past blog from 2016...
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