A good friend gave me his family recipe for Veal Como the other day so I could share it with the rest of you. He said this authentic Italian recipe came from the city of Como in the province of Lombardy and was past down from his Grandmother. It’s a delicately seasoned veal recipe made with a little milk and broth.
Lombardy is one of twenty regions in Italy and is known for it’s delicious cheeses and wines. The northern area boasts the beautiful Lake Como and Lake Maggiore. Food in this region is richly diversified. The consumption of risotto and polenta actually surpass pasta in popularity. Their many recipes for veal include Veal with Tuna Sauce and Osso Bucco.
This Veal Como recipe is nice and easy to make. It’s great served with a salad or a little fettuccine with a cream sauce on the side.
6 veal cutlets
1 cup of seasoned bread crumbs
1/2 tsp of black pepper
2 tsp of dried parsley
1 tsp of dried oregano
1/4 cup of milk
1/4 cup of chicken broth
2 eggs, beaten
2 Tbls of olive oil
1 Tbls of butter
2 lemons, quartered
In a medium size bowl mix together the bread crumbs, black pepper, parsley and oregano.
In a separate bowl whisk together the eggs, milk and broth.
Dip the veal in the egg mixture, then in the bread crumb mixture. Set aside.
In a large skillet saute the veal in the butter and oil until golden brown. Around 8 minutes on each side.
Drain on a paper towel.
Garnish with lemon wedges. Serves 6 people.
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