Veal a la Parmesana

Name: Veal a la Parmesana (Ternera a la Parmesana)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 1 teaspoon olive oil, crush and mix in a mortar; ½ teaspoon vinegar, crush and mix in a mortar; ½ teaspoon whole dried orégano, crush and mix in a mortar; 1¼ teaspoons salt, crush and mix in a mortar; 2 peppercorns (whole black peppers), crush and mix in a mortar; 2 cloves garlic, peeled, crush and mix in a mortar; 1 pound veal cutlets, cut into 6 serving pieces; 2 peppercorns (whole black peppers), crush and mix in a mortar; ¼ pound shredded Mozzarella cheese; ½ cup freshly grated Parmesan cheese; ½ teaspoon whole dried orégano, crushed; ¼ teaspoon salt; ½ cup tomato sauce; 1 can (1 pound 12 ounces) whole tomatoes; ½ pound onions, peeled and sliced; ½ cup olive oil; ¾ cup bread or cracker crumbs; ¾ cup bread or cracker crumbs; ½ teaspoon salt; 3 eggs

Ternera a la Parmesana

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound veal cutlets, cut into 6 serving pieces

Americas
Main course
Puerto Rico
Caribbean

Method

Wipe meat with a damp cloth. Rub with crushed seasoning included in B.
Beat eggs lightly, together with salt included in C. Dip meat slices gradually into beaten eggs. Coat with crumbs and pound. Chill for 20 minutes, to make coating firmer for frying.
In a frying pan, heat olive oil included in D. Add grad