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Veal Parmesan (Vitello Alla Parmigiana)

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Ingredients
  Veal cutlets 1 1⁄2 Pound (750 gram)
  Butter/Margarine 62 1⁄2 Gram (1/4 cup)
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 1⁄4 Pound, sliced (125 gram)
  Sherry 125 Milliliter (1/2 cup)
  Grated parmesan cheese 60 Gram (1/2 cup)
Directions

Pound veal flat and brown on both sides in the butter or margarine over a high heat.
Put veal into a baking dish and keep warm.
Saute the garlic and mushrooms in the same pan as the veal over a low heat for 5-10 minutes.
Remove pan from the heat and add sherry, grated Parmesan cheese and salt and pepper to taste.
Pour sauce over the veal cutlets.
Bake in a 325°F (160°C) oven until meat is tender.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Servings: 
4

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