Veal parm tonight. All homemade, of course, except for the pasta. Still have not learned how to make fresh pasta from scratch, so we settle for the market stuff that you boil at home.
Vince found some veal thin sliced for scalopini in the market, so he picked me up a package.
Recipe for the veal is the same as for pounded chicken parm. Pound the meat thin & tender; Season (poultry seasoning, fresh ground rosemary & thyme, SPG). Dredge in flour, then dip in egg batter, then coat with a seasoned panko or homemade bread crumbs. Sautee in olive & peanut oil until golden brown. Transfer to a drying rack or paper towels to lose any excess oil.
Ladle your homemade tomato sauce onto the veal cutlets, top with a blend of Italian cheeses, and into the broiler.
We add a squirt of hot tobasco sauce to our tomato sauce for a little heat. And some sugar for a little sweet that brings out the tomato.