Simplicity is the hallmark of veal Parmesan

April 29, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

Kate Linwood's request for a veal Parmesan recipe struck the right note with our readers. Sally Pitner of Baltimore says she makes this recipe at least once a month. However, she says veal cutlets have become so expensive she often uses boneless, skinless chicken breasts pounded thin. The taste is very similar, she says. Lisa Stewart of Reisterstown sent us this recipe:

Veal Parmesan

Serves four to six.

3 veal cutlets, cut in half

2 eggs, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup dry bread crumbs

1/2 cup olive or vegetable oil

2 cups spaghetti sauce

1/4 cup grated Parmesan cheese

1/2 pound mozzarella cheese, sliced or shredded

3 to 4 cups hot, cooked noodles

Dip cutlets in combined eggs, salt and pepper. Dredge in bread crumbs. Heat a 10-inch skillet over high heat until water beads up sprinkled on surface. Pour in oil, heat for 60 seconds. Lower temperature to medium; quickly brown cutlets. Drain on paper towels, place in shallow 3-quart baking dish. Spoon spaghetti sauce over cutlets; sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes or until tender. Uncover; place one slice of cheese on each cutlet or sprinkle evenly with shredded cheese. Bake 5 to 10 minutes longer or until cheese melts and is slightly browned.

Midge Bowman of Columbia asked us for a mud pie recipe similar to the one served at the Chart House restaurant at the Inner Harbor.

Several readers responded. Blanche Striker of Columbia says she loves to experiment with the crust. Most recently, she's been adding 1/2 cup finely chopped nuts and 1/2 cup miniature semi-sweet morsels to the basic recipe. Wanda Landson of Baltimore follows the basic recipe but uses rocky road ice cream instead of coffee.

Pam Fisher of Randallstown said she got this recipe from the Chart House during her last visit there.

Chart House mud pie

Serves eight.

1/2 package chocolate wafers, crushed

1/2 stick butter, melted

1 gallon coffee ice cream, softened

1 1/2 cups fudge sauce, refrigerated

whipping cream

slivered almonds

Combine wafers and butter. Mix well and press into bottom and up sides of 9-inch pie plate. Top with 1 gallon of softened ice cream. Freeze until firm at least 10 hours. Let soften about 20 to 30 minutes before cutting. Top with chilled fudge sauce, whipped cream and slivered almonds. Serve on chilled plate.

Recipe requests

* David Johnson of Baltimore wants a grilled tenderloin recipe that will feed a crowd. The tenderloin is marinated in a soy or teriyaki sauce overnight, he says.

* Michelle Husam of Milton, Pa., is searching for a pocket steak recipe. "I read about this recipe about a year ago in a popular woman's magazine, and the only ingredient I can remember is

taco sauce."

* Andy Brizzolara of Pasadena is looking for a "slim gourmet" recipe called Baghdad Chicken.

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetit magazine several years ago. The crab souffles became very puffy when baked.

* Anita Weintraub of Aberdeen wants a Nesselrode pie recipe.

* Cathy Weinberg of Baltimore wants a stuffed shrimp recipe using crab imperial.

* Joyce Miller of Baltimore wants a pineapple pie recipe using gelatin and real lemon juice.

Recipe finder

If you are looking for a recipe or can answer a request for a long-gone recipe, write to Recipe Finder, Food Section, The Baltimore Sun, Box 1377, 501 N. Calvert St., Baltimore 21278.

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