Veal Parmesan
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup dry bread crumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- dash black pepper
- 4 veal chops, ¾ inch thick
- 1 egg, beaten
- 3 tablespoons vegetable oil
- 4 medium potatoes, peeled, quartered
- 1 cup seasoned tomato sauce
- ½ cup water
- 1 teaspoon dried oregano, and as needed
- 4 slices Mozzarella cheese, thin sliced preferred, any slice will work
Instructions
- In a shallow bowl, combine the first 6 ingredients. Beat the egg in another bowl.
- Heat the oil in a large non stick pan.
- Dip chops one at a time in the egg, then in the crumbs mixture, then place in the pan. Brown chops on both sides.
- Place potatoes around the chops.
- Mix together the tomato sauce and water, pour into the pan around the chops and potatoes. Sprinkle with oregano. Cover and simmer 45-50 minutes or until the chops and potatoes are tender.
- Place a slice of cheese on each chop, lightly sprinkle with oregano, cover for 5 more minutes.
- Serve and enjoy.
Notes
High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
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