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Chalet Suzanne Bed and Breakfast Inn and Restaurant

Lake Wales, Florida

Specialty Recipe

Veal Parmesan

Ingredients
1 pound thin veal cutlets, pounded if needed
1 egg, beaten
1/2 cup bread crumbs
5 Tablespoons butter
Salt
Pepper
1 can Chalet Suzanne Gazpacho soup
4 ounces mozzarella cheese, thinly sliced
Grated Parmesan cheese

Dip veal cutlets in egg, then in bread crumbs. Salt and pepper. Brown in butter on both sides in oven-proof skillet. Add soup. Cook, covered, over low heat for 15 minutes. Uncover, then cook for 10 minutes longer. Top with mozzarella cheese, then sprinkle with grated Parmesan cheese. Broil until cheese melts. Serve immediately.

Serves: 4

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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