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Veal Veneto

Meat.Bible's picture
Ingredients
  Veal rump roast 1 Pound (4 slices, half-inch-thick)
  Provolone cheese slices 4 (from a 6-ounce package)
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Finely crushed soda crackers 1 Cup (16 tbs) (about 20 crackers)
  Butter/Margarine 4 Tablespoon (1/2 stick)
Directions

MAKING
1) Cut the veal slices in half.
2) Pound till paper-thin till each piece is about 4 inches square.
3) Put each 2 together with 1 slice of cheese in between, like a sandwich.
4) In a pie plate, add the egg and milk and beat.
5) In a second plate, add cracker crumbs.
6) Dip the veal sandwiches first into the egg mixture and then into the crumbs and coat evenly on both sides.
7) In a pan, heat butter or margarine and slowly saute the veal for 5 to 7 minutes on each side, or till the veal is done and golden-brown.

SERVING
8) Serve with a side of steamed vegetables and potato mash.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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