VEAL PARMESAN

SERVES 4

When I have veal, I want to taste the veal. I don't want it smothered with sauce and cheese. That's why I made this version of Veal Parmesan. It is quick, easy, lighter than most and absolutely delicious. If desired, you could use pork, but veal is my favorite.

INGREDIENTS

4 veal cutlets, pounded to 1/4-inch thickness

1/2 cup all-purpose flour, seasoned with salt and pepper to taste

3/4 cup plain dry breadcrumbs, seasoned with garlic powder, oregano, parsley and freshly grated Parmesan cheese

2 eggs, beaten with a little water

4 tablespoons olive oil

1/2 cup homemade or canned tomato sauce, seasoned with oregano, parsley, salt and pepper

2 ounces mozzarella cheese, sliced

4 tablespoons freshly grated Parmesan cheese

Place the flour on a plate or piece of waxed paper. Place the bread crumbs on a separate plate. Dip the veal in the flour to coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the bread crumbs and coat both sides. Place on a baking rack in refrigerator for 30 minutes.

Heat a large skillet over high heat. Add 2 tablespoons of the oil and heat well. Add the veal, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed. Spread 2 tablespoons of sauce on each slice of veal. Top each with one-fourth of the mozzarella slices and 1 tablespoon of the Parmesan cheese. Place on a lightly oiled or sprayed baking sheet. Place under a hot broiler on high heat until cheese melts, about 2 minutes. Serve immediately.

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