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 tofresh)
1 teaspoon sweet paprika (if you do not have sweet and hot accessible, use 2 teaspoonsregular)
1 teaspoon hot paprika (if you do not have sweet and hot accessible, use 2 teaspoonsregular)
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

  1. Pound the meat thoroughly until it is about half the thickness you began with. Cut into your preferred-size serving pieces. Combine the flour, salt, pepper, garlic powder, paprika, cracker meal and Parmesan cheese. Coat meat with mixture.
  2. Heat butter and oil in a large skillet (with cover, necessary for final hour of cooking) and brown the meat on each side. More oil can be added if necessary. When the meat is browned, remove from pan and place in a dish. Set aside.
  3. In same skillet, over low heat, cook the mushrooms and green peppers (about 5 minutes). Dissolve the bouillon cube in 1/2 cup of boiling water and pour into skillet. Add the tomato sauce, vermouth and oregano.
  4. Return the meat to the skillet (or some pan with a cover) and add 1 ½ cups of the mozzarella cheese, saving remainder for final topping.
  5. Cover; then, simmer the meat for one hour, stirring occasionally. More vermouth can be added if sauce becomes too thick. During the final few minutes of cooking, sprinkle with remaining 1/2 cup of mozzarella cheese, cook just long enough to melt cheese topping..
  6. Place meat and sauce on serving platter. Garnish with parsley. Serve with noodles or rice.

This recipe has been made frequently by its creator, a mother of three sons, who claims to have created this compromise between vealscalloppini and veal Parmesan to please her whole family..

You can find the above recipe by tapping here on the Home Cookin’ index.


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