I love veal but it is so expensive.

The veal at the North End in Boston is to die for.

And the price is also to die from.

So being very thrifty or cheap. Take your pick. I found a reasonable compromise.

The veal for stew was on sale for $5.99 a pound.

So… I bought three pounds of these cubed pieces of veal.

I took them home and pounded them till they were very thin.

This is a great stress release.

I now had these cute little asymmetrical medallions

Then I let them soak in milk for a couple of hours.

My Mom always did this with veal so I do it.

Beat three eggs

Season with salt, pepper, onion and garlic powder.

Put two cups of Italian seasoned bread crumbs in a pie plate with 1/2 cup  grated Parmesan cheese and 1/2 cup chopped Italian parsley.

Drain the milk from the veal.

Put the veal in the egg mixture.

Dredge in the bread crumb mixture

Heat a large skillet with about 1/4 cup of olive oil per batch of veal. Place the veal in the hot oil and don’t make them touch so you have to cook them in batches.

Place on a dish and finish cooking all the meat

Place some fresh spinach in a bowl

Start layering the veal, fresh mozzarella slices and tomato salad

You could serve this warm to melt the cheese or at room temperature for a cold salad.

The tomato salad was the beginning of my Roasted Tomato soup. Just stop after the tomatoes, onion and garlic are roasted and you have a salad.

This stuff is so delicious no wonder why the soup is great.

Enjoy  with crusty bread.

This is a great make ahead meal.

You can also add capers, olives,peppers or any kind of vegetable.

Published by cmangoff

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