Hey All,
I bought some veal cutlets at Wegmans and they are thin, thin, thin. Bless their hearts, they always vacuum seal their meats and stuff. I want to make veal parm for Sunday, but given that the cutlets are thin enough already, how do I not over cook them when trying to get the mozzarella to melt?
My technique would be to bread them, flash fry them, then cover them with sauce and mozz slices to melt in the oven on high heat.
Should I save them for a sauce dish and go out and find thicker cutlets?
What's your technique for veal parm?
Barbara
I bought some veal cutlets at Wegmans and they are thin, thin, thin. Bless their hearts, they always vacuum seal their meats and stuff. I want to make veal parm for Sunday, but given that the cutlets are thin enough already, how do I not over cook them when trying to get the mozzarella to melt?
My technique would be to bread them, flash fry them, then cover them with sauce and mozz slices to melt in the oven on high heat.
Should I save them for a sauce dish and go out and find thicker cutlets?
What's your technique for veal parm?
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.