gltsoi (gltsoi) wrote,

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.

Tags: entrees, recipe
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