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Veal Veneto

Chef.at.Home's picture
Ingredients
  Veal rump roast slices 4 (1/2 Inch Thick)
  Provolone cheese slice 4 (From A 6 Ounce Package)
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Crushed soda crackers 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
Directions

1. Cut veal slices in half; pound paper-thin to make each piece about 4 inches square. Put each 2 together with 1 slice of cheese between, sandwich fashion.
2. Beat egg and milk in a pie plate; put cracker crumbs in second plate. Dip veal sandwiches first into egg mixture, then into cracker crumbs to coat both sides evenly.
3. Saute slowly in butter or margarine in large skillet 5 to 7 minutes on each side, or until veal is done and coating is golden-brown.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Saute
Ingredient: 
Veal
Preparation Time: 
5 Minutes

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