Lo Cicero's Veal Parmigiana

With a list of ingredients that is about as ambiguous as it gets, this recipe was originally published in Wisconsin Quantity Cuisine by Charles F. Church, 1976

1 1/2 pounds Veal, Fancy, Select
Salt, to season
Pepper, to season
Monosodium Glutamate, as needed
Paprika, to season
Garlic Salt, to season
Celery Salt, to season
Flour, as needed
Eggs, whipped, as needed
Milk, as needed
Bread Crumbs, as needed
Butter Substitute, as needed
Spaghetti Sauce, as needed
Parmesan Cheese, as needed
Mozzarella Cheese, as needed

Cut veal into 3-ounce slices; pound very thin. Season, then coat with flour and dredge in light egg-bilk batter. Press slices into bread crumbs, coating well.

Melt butter substitute in large teflon pan; let bubble. Sauté veal over high heat, 1 minute on a side. Have a hot, commercial sizzling platter or heavy baking pan ready. Cover bottom with spaghetti sauce. Place two veal slices in pan, one atop the other. Sprinkle Parmesan cheese over meat, spoon spaghetti sauce over it. Place 1 to 2 thin mozzarella slices on top. Repeat process with remaining veal slices. Place in oven at 450 degrees until cheese melts.

Serve on hot plates, spooning more spaghetti sauce over top. Serve side dish of spaghetti, mostaccioli, or ravioli.


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