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Veal Parmigiana RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"This recipe is from Caesar's Restaurant, San Francisco - one of our old family Italian restaurants. This is a favorite of mine."


1/4 cup fine dry bread crumbs  
1/4 cup grated Parmesan cheese
1/2 tsp salt
Pinch of white pepper
4 large veal cutlets
2 beaten eggs
4 Tblsp butter
4 slices Monterey Jack cheese

4 Tbsp butter
Salt and white pepper to taste
1 cup of sherry wine
2 cups chicken broth
2 Tblsp tomato paste
1/4 lb fresh mushrooms, sliced

  • Combine the bread crumbs, grated cheese, salt and pepper.
  • Dip cutlets into beaten egg and then roll in crumb mixture.
  • Heat 4 tablespoons of butter in skillet and brown cutlets on both sides.
  • Set aside.
  • To make the sauce melt butter in a skillet.
  • Add mushrooms, salt and pepper.
  • When mushrooms are brown, add sherry wine, chicken broth and tomato paste.
  • Cook for 20 minutes, stirring frequently.
  • Put cutlets in baking pan or dish.
  • Cover each cutlet with a slice of Monterey Jack cheese, pour sauce over the cutlets and place in a 300°F oven for 20 minutes. 

Serves 4

Shirley Cline

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