Veal Cutlets In Sherry
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INGREDIENTS 2 pounds very thin veal cutlets Salt, pepper, and paprika 1-1/2 cups freshly grated Parmesan cheese 1/4 cup olive oil 1 mashed clove garlic 1 cup very dry sherry 2 cups freshly cooked and buttered peas Additional grated Parmesan cheese Order 2 pounds of veal cutlets and have the butcher pound them very, very thin with the flat side of his cleaver. Cut them into individual portions, add salt, pepper, and paprika. Then scatter each portion with an equal amount of 1-1/2 cups freshly grated Parmesan cheese. Pound the cheese gently into both sides of the meat with a wooden, meat mallet. Heat 1/4 cup olive oil and 1 mashed clove of garlic in a large skillet. Quickly fry the cutlets on both sides until appetizingly brown. Cover with 1 cup of very dry sherry, rapidly bringing to a boil. Remove to a hot platter, drain the sauce over them, and cover with 2 cups freshly cooked and buttered peas. Sprinkle the peas with a little added grated Parmesan cheese. Makes 6 servings NOTE: Be certain that the cutlets remain juicy! Fried and buttered noodles make a nice bed on which to place the cutlets. However, the dish can also be served on a fragrant bed of Mario's Risotto.