This blog features Lois Elaine Mueller's recipes every Monday. Lois' heyday was in the 1950's and 1960's, and her children swear she was the best cook that ever lived. Many baby boomers will remember these mouth-watering recipes, and these dishes are just as tasty today as they were in the sixties.
This is a straight-forward recipe for a straight-forward dish - Veal Parmesan. Great dish for a cold winter's night....
Lois Elaine's Veal Parmesan:
1 lb. thin veal cutlets
1 egg, beaten
1/2 c. bread crumbs
2 T. shortening or oil
1 can tomato soup
1/2 soup can of water
1/4 c. minced onion
1 clove garlic, minced
dash of thyme
4 oz. thinly-sliced Mozzarella cheese
Grated Parmesan cheese
Dip the cutlets in the egg, then in the bread crumbs; Add shortening/oil to an oven-proof skillet (cast-iron is wonderful for this), add the cutlets and brown on both sides.
Add the tomato soup and water, onion, garlic and thyme. Cook over low heat about 45 minutes, or until tender. Stir now and then. Top with the cheese; sprinkle with grated Parmesan to taste.
Broil in oven until cheese melts. Makes 4 servings.
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