My love for Italian food inspired me to create this recipe from the top of my head. I have been making this for several years now and is truly one of our favorites. It is not complicated and does not take any exotic ingredients. Once you try it, you will be happy with the results. Also, you can use your favorite sauce from a jar or my homemade sauce*, which is listed below.
Ingredients:
2lb ground veal
4 eggs
1T salt
1T black pepper
1T dried basil
1T dried oregano
2 cloves garlic
2T parsley
½c + ¼c grated parmigiano reggiano
½c + ½c seasoned breadcrumbs
¼c + ½c panko breadcrumbs
olive oil
spaghetti sauce
shredded mozzarella cheese
In a large bowl, combine veal, 2 eggs and seasonings, garlic, parsley, parmesan and breadcrumbs.
Mix to combine. Flatten in a dish and divide into fourths.
Taking each fourth, form into an oval patty and place on a platter. Score using the back of a knife (this will not affect cooking, but is for presentation). Refrigerate for a minimum of one hour prior to frying.
For breading, use two bowls. In one bowl, break two eggs and beat. In the other bowl, add ½ cup each of breadcrumbs and panko and ¼ cup of grated parmesan.
Using a large heavy bottom skillet, heat to medium high enough oil to cover the bottom. Dip each cutlet into egg wash, then coat with breadcrumbs on both sides. The presentation side should be on the bottom of the skillet.
Fry for 4 - 5 minutes, until lightly browned. Turn over and fry for an additional 4 - 5 minutes then remove from heat. Spoon enough sauce over the patty to cover it (presentation side should be facing up now). Sprinkle with shredded mozzarella cheese.
Place the entire skillet into a 350º oven. Bake for 15 minutes or until cheese on top has melted.
Remove from oven and allow to cool before serving. Serve with your favorite side dish. In this demonstration, gnocchi was used.
*Swedish Chef's Signature Sauce
Ingredients:
24oz jar of your favorite spaghetti sauce
28oz can tomato purée
2T olive oil
½c burgundy or chianti
2T sugar (I prefer sweeter sauce - if you do not, omit the sugar)
1t garlic powder
1t dried basil
1t dried oregano
1t tomato paste
½ each salt and pepper
Many of my Italian friends use pork in their sauce. I usually use a small amount of boneless spare ribs (usually 6). Simmer the pork in the sauce, and I believe you will like the results. It can be removed and used elsewhere or shredded and eaten with the sauce. Simmer for 3 - 4 hours or until the pork is fork tender.
I also like to use the rinds from parmigiano reggiano cheese. If you have them, use them to add flavor to your sauce.
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