Thursday, April 12, 2012

1958 RECIPE FOR VEAL PARMIGIANO

This recipe if from the 1958 Good Housekeeping AROUND THE WORLD cook book (Italian section).  Here is a picture of the front cover of the book.
3 tablesp. olive or salad oil
3 cloves garlic, minced
1 onion, minced
1 No. 2 can tomatoes (2 1/2 cups)
1 1/4 teasp. salt
1/4 teasp. pepper
1 8-oz. can tomato sauce
1/4 teasp. dried thyme
1 lb. veal cutlet, cut very thin*
1 egg
1/4 cup packaged dried bread crumbs
1/4 cup grated Parmesan cheese
3 tablesp. olive or salad oil
1/2 lb. Mozzarella or Munster cheese
1/4 to 1/3 cup grated Parmesan cheese

In hot oil in saucepan, saute garlic and onion till golden.  Add tomatoes, salt, and pepper; break up tomatoes with spoon.  Simmer, uncovered, 10 min.; then add tomato sauce, thyme.  Simmer 20 min.
Start heatin oven to 350 degrees.  While sauce cooks, prepare veat: With fork, in pie plate, beat egg well.  Combine crumbs and Parmesan cheese on piece of waxed paper.  Dip each piece of veal first into egg, then into crumbs.  In 1 tablespoon hot oil in skillet, saute 2 or 3 pieces veal at a time, adding remaining oil as necessary.  When veal browns, turn with broad spatula; saute till golden brown.  Set veal slices side by side in 12"x8"x2" baking dish.  Slice Mozzarlla thin.  Pour two thirds of the tomato sauce over veal, straining sauce if desired.  Arrange Mozzarella on top.  Spoon on rest of sauce.  Sprinkle with Parmesan.  Bake 30 min.

Makes 4 servings
*Ask your meatman to cut 1 lb veal into 8 slices (about 4 1/2"x2").

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