Things my M.I.L. Taught Me ~ Week 3

If you've been following along the last few week's...you will now be able to prepare a full {and fabulous} italian dinner that is sure to impress your own mother.in.law

Today's entree is one of my son's favorites. 
For good reason.

Veal Parmigiano (veal parmesan)
Ingredients:
thinly sliced veal cutlets (I use 8-10 slices for my family of 4)
bread crumbs
2 whole eggs
grated parmigiano cheese
grated mozzarella cheese
1 batch of Rita's sugo 

In a bowl, beat two eggs with one tablespoon of grated parmesan cheese.
Prepare bread crumbs. (I always lay them on aluminum foil for easy clean-up)
Salt and pepper the cutlets to taste.
One by one, dip the veal into the egg mixture and then into the bread crumbs until all of the veal is prepared.
At this point, you have 2 options. 
a. fry the veal for approximately 2-3 minutes (max) per side in canola oil over medium heat.
b. drizzle olive oil on both sides of the meat and bake in a 375 degree oven for approximately 7-8 minutes turning over at halfway mark.
(in an effort to fry less.bake more - I opt for option b most times. That said, option a {and anything fried for that matter} will almost always sadly be tastier)
Once cooked, layer each slice with a good amount of sugo and some grated mozzarella cheese.
Place in oven on broil until cheese is melted.

I served mine with a radicchio salad this evening.The bitter flavor of this leaf offsets the meat very nicely. Sauteed spinach would be lovely as well.
Buon Appetito!

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