*  Exported from  MasterCook  *
 
                             VEAL PARMIGIANA***
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Meats
                 Mrs. G                           Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         G. Granaroli XBRG76A
    1 1/2  pound         Veal Cutlets -- or chicken and
                         sliced thin AND
                         pounded -- except for fish)
    4                    Eggs; beaten -- lightly salted
                         Dry bread crumbs -- (seasoned
                         or plain)
                         Olive oil -- for frying
                         Grated cheese -- and slices of
                         Mozzarella (1 per cutlet)
 
 *(can be used for chicken, turkey, or fish fillets) Dip each cutlet into egg,
breadcrumbs, and quickly into egg again. Put into hot, but not smoking olive oil.
(If oil is too hot cutlets will burn before they cook; if oil is not hot enough,
cutlets will soak up oil and breading will not stick.) Cook each one about 3-4
min. on each side until golden brown. Drain well on paper towels or brown bags.
 
   When all cutlets are done, arrange in a shallow baking dish. Ladle sauce on top
 of each one to mostly cover it, but don`t let it swim in sauce. Generously
 sprinkle with grated cheese. Top with mozzarella slices and bake in oven for
 about 20 min. until cheese melts.
 
  Serve hot with pasta on the side.
 
   Elaine’s NOTE:  These make the BEST chicken or veal parm cutlets that I have
 EVER had.
 
 
 
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