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Pork-rind Veal Parmesan - from Mickey Chenery
I finally gave it a try with a nice piece of veal. I crunched em up
fine and added spices of the Italian type. I dipped the veal cutlet in
egg and covered liberally with the mixture. I then seared the meat in olive
oil till golden. Put the meat in a baking dish and cover with sautéed
mushrooms and a "little" tomato sauce. Then of course drown in a nice Italian
cheese mixture. I used Sargento's 6 cheese Italian. 0 carbohydrates! Bake
at 375 for 35 minutes until cheese is golden. AWESOME! No pork rind after
taste at all. Just like mamma used to make! Bon Appetit, my lo-carbin buddies!