| VEAL PARMESAN |
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4-5 servings1/3 cup flour 1 teaspoon salt 1 teaspoon dry parsley flakes 1 teaspoon basil 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese 2 pounds veal cutlet, cut 1/2-inch thick 1 egg 1 tablespoon water 1/2 cup CRISCO Oil 2 tablespoons chopped onion 1 cup (8-ounce can) tomato sauce 1/3 cup (4-ounce can) sliced mushrooms 1/4 cup sherry, if desired Mix first six ingredients and place in large plastic or paper bag. Cut veal into serving pieces, dip in egg beaten with water, then shake in bag with flour mixture. Brown meat on both sides in hot oil in a heavy skillet. Remove meat. Add onion, tomato sauce, mushrooms and any remaining flour mixture to skillet. Stir until mixture bubbles. Add meat; cover and cook over low heat for about 45 minutes, until meat is tender. Stir in sherry, if desired. |
