Connie’s Veal Cutlets
Plume De Veau
2 eggs
1 cup grated Pecorino Romano
cheese, divided
Italian seasoned bread crumbs
1 pound Plume De Veau*
veal cutlets
Vegetable oil
2 hard-boiled eggs, chopped
1/2 cup pine nuts
1/2 cup chopped parsley
Salt and pepper
1 head of garlic, peeled and sliced
1 cup sliced green onions
1 28-ounce can plum
tomatoes, crushed
Beat eggs in a shallow bowl; stir in ¼ cup grated cheese.
Place bread crumbs in another shallow bowl.
Dip veal cutlets in the egg mixture and then coat with bread crumbs.
Heat a frying pan over medium-high heat with enough oil to coat the pan.
Fry the veal cutlets for 2 minutes on each side. Remove from the pan and
drain on paper towels.
In the center of each cutlet, place some chopped egg, pine nuts, chopped
parsley, grated cheese, and salt and pepper to taste. Roll up the cutlets and
secure with toothpicks.
Coat the frying pan with oil, add garlic and green onions, and sauté over medium-high heat for about 2 minutes. Add tomatoes and cook over low heat for 20 minutes.
Preheat oven to 325°F.
Place the rolled veal cutlets in a roasting pan, pour the tomato sauce over all and
bake for 15 minutes, or until heated through.
Sprinkle with chopped parsley to serve. Makes 4 servings.
Recipe developed by Connie Slater.
* Brands may vary by region; substitute a similar product.
