Monday, October 24, 2011
Another Version of Veal Parmigiana
We enjoyed the Veal Parmigiana so much last time that I decided to make them again. This time, I followed this recipe from Food Network and we loved the addition of the tomato sauce on top! The meat was cut really thin and came out perfectly tender. Plus with all that CHEESE, how can they not be good?
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1 comment:
Veal Parmigiana never goes out of style. After all, nobody will ever turn down a big slab of tender meat made all crispy, then covered in cheese, right?
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