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12 |
cutlets Quebec Milk-Fed Veal |
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12 |
slices Mozzarella cheese |
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Yield: |
4 servings |
| PARMIGIANO |
|
Dredge 4 milk-fed veal cutlets in flour. Dip in beaten egg, then in bread crumbs. Heat oil in frying pan. Brown cutlets on both sides, then place in baking dish. Spoon tomato sauce over cutlets and sprinkle with Parmesan. Cover with a slice of Mozzarella.
Heat oil in frying pan. Brown the 8 remaining milk-fed veal cutlets on both sides. Place cutlets in baking dish with milk-fed veal Parmigiano cutlets.
Heat oil in a saucepan. Fry spinach lightly. Spread over 4 of the milk-fed veal cutlets. Spoon Bechamel sauce over top. Cover with a slice of Mozzarella.
Place a slice of proscuitto on the 4 remaining milk-fed veal cutlets. Cover with a slice of Mozzarella. Place 1 olive on each cutlet. Broil cutlets in oven until cheese melts. Serve with pasta.
Cook pasta al dente in boiling water. Drain. Sprinkle olive oil on pasta. Add diced tomato, basil leaves, Parmesan, salt and pepper. Mix well. |
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50 g (1 3/4 oz) |
flour |
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1 |
egg, lightly beaten |
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50 g (1 3/4 oz) |
bread crumbs |
| |
|
olive oil |
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50 ml (1 3/4 oz) |
tomato sauce |
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30 g (1 oz) |
grated Parmesan cheese |
|
| FLORENTINA |
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|
olive oil |
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100 g (3 1/2 oz) |
fresh spinach |
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60 ml (4 tbsp) |
Bechamel sauce |
|
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| SALTIMBOCCA |
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4 |
slices proscuitto |
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4 |
black olives, pitted |
|
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| PASTA |
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120 g (4 1/2 oz) |
fresh linguini |
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|
salted boiling water |
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30 ml (2 tbsp) |
olive oil |
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1 |
fresh tomato, diced |
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12 |
leaves fresh basil |
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|
grated Parmesan to taste |
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|
salt to taste |
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|
pepper to taste |
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