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Veal Parm

 

My meat CSA came on Tuesday and May’s 10 lbs consisted of ground beef, ground veal, smoked ham steak, pork loin chops, veal cutlets, bacon, and breakfast sausage. I used the cutlets and made veal parm last night.

 

I pounded the veal to an even thickness (about 1/8”) and did a dip in egg wash, a dip in seasoned flour, back to the egg wash and then in to Italian seasoned panko (Japanese bread crumbs). I melted a combo of butter and EVOO in to a large frying pan and cooked the cutlets for 2 minutes on each side (getting a nice brown, crispy exterior) and then put them to the side. I warmed up some leftover tomato sauce in the pan and nestled the cutlets back in. I covered them with a combo of fontina and mozzarella. I served with on some toasted rolls from Iggy’s. They were really good sandwiches.

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