Veal parmigiana after mundane chores

What is worst.? Doing taxes, paying bills, or filing an insurance claim? These are all on my “to do” list this week.  Oh yes and there is buying a new car to replace the mini that was totaled.   So I’ve got to get the insurance claim going or no check to purchase the new car. And so that’s how my life goes forward.

I reward myself by planning on doing something I enjoy such as preparing veal parmigiana and enjoying it with my worthy husband for dinner
The secret to delicious veal parmigiana is to first pound the veal cutlets so that they are thin and tenderized.  For this task I use a wooden mallet and a wooden chopping board.
After which I dust each cutlet  with salt, pepper, flour, and dried basil. Dip the individual cutlets in a wash of beaten egg and milk, and then dip each one in bread crumbs or cracker crumbs (depending on your preference).

Heat olive oil in a heavy pan over medium heat and fry the cutlets until golden brown.
Figure on one to two cutlets  approximately weighing 4 ounces each, per person.
Drain the fried cutlets on paper towels or brown paper.

Create a sauce by sautéing garlic, onions, green peppers, and mushrooms with tomato sauce and chopped tomatoes. Season with oregano, and more basil. If you have any fresh basil, now is the time to use it.
Feeling lazy? Use a favorite jar of pasta sauce.

I first enjoyed this dish at Ciro and Sal”s Restaurant in Provincetown, Massachusetts.  A long time ago, before heading to college I worked there briefly as a hostess.  On the shelf with my cookbook collection is  the Ciro and Sal Cookbook published in 1987.  In Ciro’s recipe for Veal Parmigiana he uses his Ragu sauce, made with salt pork or pancetta it relies on veal and beef bones or ground pork for flavor, along with carrots, onions, garlic, and celery.  I prefer creating sauces with as many available  seasonal vegetables as possible, but  whatever your preference, if you have the time make a large batch of sauce, freeze  the extra for future use.

Spread just enough sauce to cover the bottom of a flat rectangular baking pan. Lay the cutlets on top and cover with slices of fresh mozzarella  and freshly grated parmesan. Good cheese is important so use the fresh varieties for the best flavor.
Cook approximately 30 minutes until cheese is melted and sauce bubbling at 350 degrees.
Serve with pasta tossed with melted butter, garlic, basil, and grated parmesan cheese and a crisp fresh salad.  Add a glass of dry red wine and you are ready to have a relaxing dinner. Enjoy! Photographs will be posted later.

Published by Nadja Maril

Nadja Maril is a communications professional who has over 10 years experience as a magazine editor. A writer and journalist, Maril is the author of several books including: "American Lighting 1840-1940", "Antique Lamp Buyer's Guide", "Me, Molly Midnight; the Artist's Cat", and "Runaway, Molly Midnight; the Artist's Cat". Her short stories and essays have been published in several small online journals including Lunch Ticket, Change Seven, Scarlet Leaf Review and Defunkt Magazine. She has an MFA in creative writing from Stonecoast at the University of Southern Maine. Former Editor-in-Chief of What's Up ? Publishing, former Editor of Chesapeake Taste Magazine a regional lifestyle magazine based in Annapolis, and former Lighting Editor of Victorian Homes Magazine, Maril has written hundreds of newspaper and magazines articles on a variety of subjects..

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