Veal Parmesan (Vitello Alla Parmigiana)
|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)|
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 325Â°F (160Â°C) oven until meat is tender.