|
| 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."
Ingredients
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
Sauce:
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
Method
- 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.
- 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
Email
Hub-UK : info@hub-uk.com
|
