Culinary Creations

Culinary Creations 37 SAUSAGE & VEAL ITALIANO he Barnes Family Of T From The Kitchen DIRECTIONS 1. Cook sausage meat and crumble while cooking, mix with ¾ cup of cheese while still warm so that cheese will partially melt. Once mixed, form into 4 even rolls the width of the veal and let cool so that mixture maintains its shape. 2. Lay out veal and lightly season with salt and pepper. On top of each piece of veal place one roll of the sausage and cheese mixture and wrap f irmly. 3. Beat eggs and add in mi lk, combine bread crumbs and Parmigiano- Reggiano and put f lour in a shal low di sh. Dredge each rol l in f lour , then egg wash, and coat wi th bread crumb mixture. Once coated pl ace i n the f r idge for 20 mi nutes to a l l ow the breading to set . This is a great time to ref resh your wine. 4. Heat a frying pan with olive oil until the oil just starts to shimmer. Fry rolls for about 8 minutes, turning every 2 minutes so all sides brown evenly. Place on a baking sheet and top with ¼ cup cheese and place in a preheated oven at 325 0 for 10 minutes to f inish cooking the veal and melt the cheese. 5. Optional – substitute topping with cheese prior to placing in the oven and when serving top with a cream sauce (Alf redo, Mushroom, White Wine…. etc.)…or do both. 6. Serve with pasta or potatoes and a vegetable medley, or for a lighter meal just add a salad…add a lemon wedge. INGREDIENTS • 1lb Schneiders Hot Italian Sausage Meat • 4 Slices Veal Scallopini • 1 Cup Mixed Cheese (Mozzarella, Asiago, Provolone) • ½ Cup Flour • 2 Eggs • 2 tbsp Milk • 2 Cups Panko Bread Crumbs • 1/4 Cup Parmesan Cheese Grated • Salt And Pepper To Taste • 4 Lemon Wedges For Serving