Veal Parmeson (4)
I ordered veal cutlets last week from Petaluma Market and received a disappointing phone call this morning that the veal order wasn’t delivered. So Derek and I decided to make a day of it and go on a search for veal. He has Mondays off so we could make it an adventure. After a little internet search, we decided to go to a butcher shop called The Fatted Calf in Napa. With a name like that, they better have veal! They didn’t, but what they had was beautiful. I found out they have classes on butchering pigs and making sausages and pate. Also, they had every part of the local heritage pigs, liberty ducks, and rabbits. We ended up leaving with rendered duck fat, truffle duck and pork pate, and duck gizzard confit. Also, next door was The Model Bakery where we got a fresh loaf of French bread. So the trip was not in vain.
We went inside the Oxbow Market next door and got Sonoma made balsamic vinegar from The Olive Press and treated ourselves to oysters from Hog Island Oyster Company. (Thanks Grandma!)
It was time to start making phone calls. Luckily the first butcher in Napa I called, at Brown Valley Market, kept veal. It was frozen but that only made it easier to cut. Since it was cut so thin it would be ready for dinner tonight.
Because this is such a heavy dish, I decided to cook a light split pea soup from the Moosewood cookbook to go alongside. A salad would work too. It’s just winter and soup sounded so nice.
This week, we had some friends join us! We put out slices of the two pates and some yummy cheeses with slices of our lovely fresh loaf of bread.
Thank goodness they came because we needed help grating extra parm. We used the marinara we canned last summer. We had jarred 12 pints of fresh marinara from our garden and they’ve been like gold when in doubt this winter. This beautiful sauce seemed like a perfect addition to the veal tonight.
Final thoughts-we got a four out of four VG at this table.
Veal Parmeson (4)
INGREDIANTS
8 Small Veal Cutlet pounded thin
1 egg beaten
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
1 cup breadcrumbs
1 cup grated parmesan cheese
¼ cup salad oil
1 cup tomato sauce
6 thin slices mozzarella cheese
2 tbsp grated parmeson cheese
Directions
Dip veal cutlets into beaten egg, then into seasoned bread crumbs mixed with parmesan cheese. Sautee cutlets slowly in salad oil, browning both sides lightly. Transfer cutlets to baking dish cover with tomato sauce and slices of mozerella cheese. Sprinkle with remaining grated parmeson cheese and bake for 15-20 minutes at 350° until cheese is melted and meat is tender.
