Veal Parmesan (Vitello alla Parmigiana) Recipe
Serve this traditional Italian Vitello alla Parmigiana straight from the oven with side dishes of steamed butter beans and broccoli and scalloped Desiree potatoes. Serves four.
Ingredients
- 750g Veal Cutlets
- ¼ Cup Butter (or Margarine)
- 1 Clove Garlic (Crushed)
- 125g Mushrooms (Sliced)
- ½ Cup Sherry
- ½ Cup Grated Parmesan Cheese
- Salt & Pepper
Method
- Pound veal flat and brown on both sides in the butter (or margarine) over a high heat. When browned put into a baking dish and keep warm.
- Saute the garlic and mushrooms in the same pan as you previously browned the veal over a low heat for 5-10 minutes.
- Remove pan from heat and add sherry, grated Parmesan cheese and salt and pepper to taste.
- Pour this sauce over the browned veal cutlets
- Bake in a 160°C (325°F) over until meat is tender.
