Veal Parmigiana
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)
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We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.
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Veal Parmigiana
Veal Parmigiana (VRP 400)
Ingredients
- 3 tablespoons butter or margarine
- ½ cup cornflake crumbs
- 1/4 cup grated Parmesan cheese
- ½ teaspoon salt
- 1 lb. veal cutlets or veal steak, about 1/4 inch thick
- 1 slightly beaten egg
- Dash pepper
- 1 -8ounce can tomato sauce
- ½ teaspoon oregano, crushed
- 1/4 teaspoon sugar
- Dash onion salt
- 2 thin slices mozzarella cheese, halved
Instructions
Melt butter or margarine in 10x6x1½-inch baking dish. Combine cornflake crumbs, Parmesan cheese, salt, and pepper. Cut veal in serving pieces; dip in egg, then in crumb mixture. Place in baking dish. Bake in hot oven (400° F.) 20 minutes. Turn meat; continue baking 15 to 20 minutes or till tender. Meanwhile, combine tomato sauce, oregano, sugar, and onion salt; heat just to boiling, stirring frequently. Pour sauce over meat. Top with cheese. Return to oven to melt cheese slices, about 3 minutes. Serve with buttered noodles. Makes 4 servings.
*If meat is cut thicker than 1/4 inch, pound thin with a meat mallet).