Veal Parmesan
Please refer to "Preparing Veal Scaloppini".
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½ pound mozzarella,
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preferably buffalo-milk mozzarella
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1 tablespoons butter
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1 tablespoon vegetable oil
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1 pound veal scaloppini, flattened
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Salt
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Black pepper, ground fresh from the mill
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Preheat oven to 450˚ F
1. Slice the mozzarella into the thinnest slices you are able to, making sure you end up with
1 slice for every scaloppini.
2. Put the butter and oil into a sauté pan, and turn on the heat to high.
3. When the butter foam begins to subside, put in the scaloppini. Brown them quickly on both
sides, about 1 minute altogether if the fat is hot enough. Bake them in batches if necessary.
As each piece is done, remove it to a baking dish without overlapping (use 2 dishes if
necessary). Sprinkle with salt and pepper.
4. Top each piece with a spoonful or two of any tomato sauce you like and then with a thin slice
of mozzarella. Put the baking dish in the oven and cook just until the cheese melts, 5 to 10
minutes. Serve immediately.
