Veal Parmigiana with Spinach Ricotta Tortellini (Wednesday, September 22, 2004)

Well, I just had a pretty good lunch: Veal Parmigiana with Spinach Ricotta Tortellini. I got about twice as much food as I needed, so I guess I'll be having veal again for dinner. I ate a lot of veal when I was in Austria, and I got sort of sick of it. I'm dismayed to have discovered that I still really don't care for veal. I mean, what I prepared was excellent (if I do say so myself), but the veal just doesn't really appeal to me. Next time I'll have to try it with chicken. It was also a successful experiment in breading and baking meat — something I hadn't done before. Here's the recipe that I came up with on the fly:

Ingredients:

1 8oz piece of veal

1 egg

bread crumbs

seasonings as you like it (I use prefab "Italian Seasonings")

mozzarella cheese, shredded

tomato sauce of your choice (I used "pizza sauce" today)

Directions:

1. Pre-heat oven to 425 degrees
2. Beat egg and mix in seasonings
3. Pour bread crumbs into a flat dish large enough to accommodate the piece of meat.
4. Coat the piece of veal with the egg mixture, then put it in the bread crumb mixture. Play with it until it is fully coated.
5. Bake the meat for 20-25 minutes, flipping it half way.
6. Cover the meat liberally with mozzarella cheese and bake until cheese is melted.
7. Remove from heat, and serve with warm tomato sauce.

On the side, I had Tortellini, which was great, because it came in a box, and all I had to do was boil it for ten minutes and it was ready to eat.

The only thing I forgot was the bread, but I don't consider that a tremendous loss. And now, I must get back to work!

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