- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 6 Times
This Italian dish was created here in this country for the American public and is served now not only in Italian restaurants but everywhere. More often than not it is badly prepared, but it is delicious when carefully executed.
- 6 veal cutlets or scallops cut from the leg, of even size and about ¾ inch thick
- 2 eggs
- ¾ cup milk or light cream
- 1½ to 2 cups freshly made bread crumbs
- Salt and freshly ground pepper to taste
- ½ teaspoon dried basil
- 3 tablespoons grated Parmesan cheese
- ½ cup olive oil (approximately)
- Grated Parmesan cheese
- 6 slices mozzarella or Monterey jack cheese
For the sauce:
- 6 to 8 cloves garlic, blanched in boiling water 5 minutes
- 2 cups tomato purée or sauce
- 6-ounce can tomato paste
- 1½ teaspoons basil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- Sugar, if needed
Beat the eggs and milk or cream together lightly. Mix the breadcrumbs with salt and pepper, and the basil and cheese. Dip the cutlets in flour, then in the beaten egg and milk, and finally in the crumb mixture, place them between sheets of wax paper and refrigerate while you prepare the tomato sauce.
Blanch and peel the garlic and combine with the tomato purée, tomato paste, and seasonings. Bring to a boil and simmer 10 minutes. Correct the seasoning and add a small amount of sugar if the sauce is too acidic.
Remove the cutlets from the refrigerator. Heat enough oil in a heavy 12 or 14 inch skillet to cover the bottom to a depth of ¼ inch. Cook the cutlets quickly, being careful not to burn the breading. When nicely browned on one side, turn carefully with the aid of a spatula and brown the other side. Salt and pepper the cutlets during cooking. Spread a layer of tomato sauce in an ovenproof serving dish and arrange the cutlets on the sauce. Spoon additional sauce over the cutlets. Place a large thin slice of mozzarella or jack cheese atop each cutlet and sprinkle well with Parmesan. Place in a 400-degree oven to melt the cheese and heat the cutlets and sauce. Serve at once along with buttered green noodles, sprinkled with grated cheese, and a crisp green salad.
© 1972 James A. Beard
This recipe serves 6, uses 24 oz of veal cutlets, 1/2 cup of flour for dredging, 1 teaspoon of grated Parmesan on top of each cutlet, and includes 1/8 teaspoon of added salt per serving.