1.

2.

3.

4.

5.

6.

7.

8.

9.

kfamily Veal Oscar (the Grouch)

Intro:

If you can find good veal, it is a delicate and tasty meal that even the kids can enjoy. I recommend a butcher that can provide thin veal cutlets. They may seem a bit pricey but it only takes a few thin slices to make a meal.

Here's what I use:

7 thin sliced veal cutlets.

2 beaten eggs

1 cup flour

1 cup bread crumbs

1/4 cup butter

1/4 cup olive oil

8 oz (uncooked) Flat Macaroni

Here's what I do:

Start water to cook Flat Macaroni.

Coat each veal cutlets in flour, (see image 2), then coat with the egg, (see image 3), then coat with the bread crumbs (see image 4). This works best as a small assembly line coating all pieces before starting to cook (see image 1).

Cook Flat Macaroni as directed on the package timed to complete when last of the veal is done cooking.

Heat 2 tablespoons of butter in a large skillet (see image 5). Over medium high heat, cook as many as will fit into one layer at the bottom of the pan (see image 6). Shake pan frequently to prevent sticking. When juices start to show on top or when bottom is light golden brown, turn carefully not to loose the coating (see image 7). Shake pan frequently to prevent sticking. Add olive oil if necessary to prevent sticking. Remove when bottom is also a light golden brown color.

Optional Sauce:

When pan is empty of veal, pour 1/8 cup of white wine and 1/8 cup of olive oil or butter. Add about a dozen capers (see image 8). Reduce slightly absorbing all loose coating mixture remaining in pan. Remove sauce.

Clean pan of anything that would cause veal to stick. Repeat above instructions with next layer of veal until all veal is cooked.

Serve Veal over Buttered Hot Flat Macaroni (see image 9).

recipe adapted from Betty Crocker's Cookbook