VEAL PARMIGIANA
This is mine! And really yummy, too. Thin veal cooks VERY quickly, so be sure to line up your ingredients (mis en place) before you begin. Veal is very delicate meat, so do not overcook or you will have shoe leather! All you need with this is a great tossed green salad with a light vinaigrette, plus some crusty fresh Italian bread---and some vino of course!
Serves 4

4 small veal scallops about 1/4" thick
1/2 cup all-purpose flour
Kosher salt and fresh ground pepper
1 tablespoon extra virgin olive oil (garlic oil best)
2 1/2 cups prepared marinara sauce -- divided
4 slices Mozzarella cheese
1/4 cup grated Parmesan cheese
Hot cooked spaghetti
Additional marainata sauce for spaghetti

Preheat oven to 400 degrees F. Place flour in a shallow dish. Season veal lightly on both sides with salt and pepper. Dredge veal on both sides in the flour, shaking off the excess. (If time permits, place coated veal scallops on a wax paper-lined platter, cover and chill about 1 hour.)

In a large skillet, heat oil until very hot but not smoking. Sear veal on both sides, about 2 minutes per side, until just browned. Transfer cooked meat to a plate. Wipe out excess fat from the skillet. Return meat to the skillet in a single layer and spoon about 2 tablespoons ot the marinara sauce over each piece the veal. Top each piece with a slice of Mozzarella cheese, then sprinkle with the Parmesan. Bake about 10 minutes or until cheese is melted. Serve with hot cooked spaghetti and remaining tomato sauce.

Copyright 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved