{"id":6260,"date":"2019-02-22T16:16:45","date_gmt":"2019-02-22T23:16:45","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6260"},"modified":"2019-02-22T16:16:45","modified_gmt":"2019-02-22T23:16:45","slug":"veal-cutlets-parmigiana","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/veal-cutlets-parmigiana.html","title":{"rendered":"Veal Cutlets Parmigiana"},"content":{"rendered":"<p><em>Never a bad meal at Helen&#8217;s!\u00a0 This is one of her favorite stand-bys.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\/3 c grated Parmesan cheese, plus 3 Tab &#8211; divided use<\/li>\n<li>2 tsp dry breadcrumbs<\/li>\n<li>3 tsp Parmesan cheese<\/li>\n<li>4 veal cutlets, cut thin (about 1 1\/2 lbs)<\/li>\n<li>2 egg , slightly beaten with 2 Tab cold water<\/li>\n<li>2 tsp oil<\/li>\n<li>1\/2 c chopped onion<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1\/4 tsp pepper<\/li>\n<li>1\/4 tsp oregano<\/li>\n<li>1 (8 ounce) cans tomato sauce<\/li>\n<li>1\/2 lb mozzarella, Bel Paese or Port du Salut cheese<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0\u00a0<\/strong><\/p>\n<ol>\n<li>Mix breadcrumbs with 1\/3 cup Parmesan.<\/li>\n<li>Pound the cutlets with a meat tenderizer.<\/li>\n<li>Sprinkle with salt and pepper.<\/li>\n<li>Dip in flour and pat off excess.<\/li>\n<li>Dip in beaten eggs, coating thoroughly.<\/li>\n<li>then breadcrumbs.<\/li>\n<li>Saute in hot oil until lightly brown on both sides.<\/li>\n<li>Place in greased shallow\u00a0 baking dish.<\/li>\n<li>Slice the Mozzarella, or she=red the Bel Baese orPort du Salut.\u00a0 (The Mozzarella will be stringy after cooking; the Bel Baese or Port jdu Salut merely soft.)<\/li>\n<li>Place the cheese over the cutlets.<\/li>\n<li>In a small pan combine the tomato sauce and oregano.<\/li>\n<li>Bring to a boil and pour over the cutlets.<\/li>\n<li>Sprinkle the cutlets heavily with grated Parmesan cheese then with paprika and salad oil.<\/li>\n<li>Bake at 375* for 20 &#8211; 25 minutes, or until Parmesan cheese turns brown.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong>\u00a0 4<\/p>\n<p><strong>Source:<\/strong> The Playboy Gourmet and Helen Dell-Imagine<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Never a bad meal at Helen&#8217;s!\u00a0 This is one of her favorite stand-bys. Ingredients: 1\/3 c grated Parmesan cheese, plus 3 Tab &#8211; divided use 2 tsp dry breadcrumbs 3 tsp Parmesan cheese 4 veal cutlets, cut thin (about 1 1\/2 lbs) 2 egg , slightly beaten with 2 Tab cold water 2 tsp oil &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/veal-cutlets-parmigiana.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Veal Cutlets Parmigiana&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30],"tags":[],"class_list":["post-6260","post","type-post","status-publish","format-standard","hentry","category-entree-beef"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6260"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6260\/revisions"}],"predecessor-version":[{"id":7284,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6260\/revisions\/7284"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}