Veal Parmigiana (veal scallops with cheese and tomato sauce) from American Cooking: The Melting Pot (Foods of the World) by Dale Brown and Angelo Pellegrini and Israel Shenker and James P. Shenton and Peter Wood and Time-Life Books
- basil
- beef chuck
- mozzarella cheese
- Parmesan cheese
- onions
- dried oregano
- tomato paste
- canned tomatoes
- breadcrumbs
- milk
- veal scallops
- pork
-
EYB Comments
This recipe appears only in the companion Recipe Booklet.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.