Recipe information
Yield
serves 4-6
Ingredients
2 pounds veal shoulder-blade steak (remove any bone and trim the fat)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, lightly beaten
3/4 cup seasoned breadcrumbs
4 tablespoons olive oil
1 cup water
1/2 pound sliced provolone cheese
Preparation
Cut the veal into 8 individual size pieces. Dredge the meat in flour and pound it with a meat mallet to half its original thickness. Sprinkle salt, garlic powder, and pepper on both sides of the veal. Dip each piece into the beaten eggs, then into the breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat. Cook the veal pieces in batches until golden brown. Add the water, cover, and simmer for 45 minutes. Check the water level in the pan occasionally and add a little more water if necessary. Just before serving, place a slice of cheese on each piece of veal, cover the skillet, and serve as soon as the cheese melts.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
