Did I use veal for this recipe? No. I couldn’t easily find the right cut for this recipe so I used an eye of round steak and cube steaks. The cube steaks were similar to tenderized veal cutlets that I saw during my light research and the round steaks are closest to the cut of veal this recipe calls for. I would even assume that using a boneless porkchop would also work for this recipe. I thought these were so delicious and everyone loved them. I did need more of the cracker mix so I adjusted that in the recipe along with the suggestions for cuts of meat.
Parmesan Crusted Veal
4 round veal steaks, tenderized veal cutlets, cube steaks, or veal round steaks
1/8tsp dried oregano
1/4c evaporated milk or cream
2/3c finely crushed cracker crumbs (about 14saltines)
2/3c grated parmesan
4tbsp fresh chopped parsley
1/4c butter or oil
2 garlic cloves, halved
1/4c dry white wine or chicken broth*
In a shallow dish combine the flour, salt, oregano, and pepper. Set aside. Whisk together the egg and milk in another shallow dish and set aside. Lastly combine your cracker crumbs, cheese, and parsley. I used a food processor to combine mine together. Transfer to another shallow dish. Preheat oven to 400F. One by one dip your steaks into your flour mixture followed by your egg mixture and lastly your cracker mixture. Set aside until ready to fry.
In an oven-safe skillet over medium heat melt your butter or heat your oil (i used a combination of both butter and oil). When ready add your garlic to the oil and cook until brown. Remove garlic cloves and turn the heat to medium-high. Transfer your coated steaks to the skillet and cook until each side is golden brown. They will finish cooking in the oven later. Remove them from the pan and *add in your wine then put your steaks back in the skillet and transfer to the oven for 20-30 minutes. Mine were done in around 20 minutes.
*I have not tried it yet but omitting the step with the wine/chicken broth may lead to a crispier result. I will update this post when I have a chance to test it.