Veal duple (à la Andrew)
3 pounds veal steak (1/4- to 1/3-inch thick)
½ cup flour
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon garlic powder (note, this is for coating; so, powder may be preferable to fresh)
1 teaspoon sweet paprika (if you do not have sweet and hot accessible, use 2 teaspoons regular)
1 teaspoon hot paprika (if you do not have sweet and hot accessible, use 2 teaspoons regular)
½ cup cracker meal or dry bread crumbs
¼ cup grated Parmesan cheese
I tablespoon butter
2 tablespoons olive or canola oil
1 ½ cups fresh mushrooms, sliced
1/4 cup green pepper, chopped
1 beef bouillon cube (or ½ cup fresh beef stock)
1 (16-ounce) can tomato sauce
½ cup dry vermouth
1 ½ tablespoons oregano
2 cups grated mozzarella cheese
This recipe has been made frequently by its creator, a mother of three sons, who claims to have created this compromise between veal scalloppini and veal Parmesan to please her whole family..
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Copyright © 1999-2008 S.H. Klock/ The Recipe
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