Monday, December 22, 2008

Menu Plan Monday, December 22, 2008~Christmas Edition

Good Morning! It's a very cold 3 degree morning with windchills in the -20's. We're having a 2 hour delay this morning due to the freezing temperatures.
Here's our menu for this holiday week:
Sunday~Chicken Fingers and Pizza during the game
Monday~Zesty Potato Soup and Grilled Cheese Sandwiches (carry over from last week.)
Tuesday~Slow Cooker Beef Tips in Gravy over Noodles, Glazed Carrots
Wednesday~Christmas Eve Dinner~
Appetizers: Sliced Holiday and American Cheese Kielbassi, Sliced Apples, Cheese Plate, and Crackers
Dinner: Lasagna, Breaded Veal Cutlets, Spicy Italian Salad, and Homemade Rolls
Desserts: Grasshopper Pie, Cream Puffs, and Assorted Cookies and Candies
Thursday~Merry Christmas! We'll be eating at our parent's homes.
Friday~ Angel Hair Pasta with Chicken in Garlic and Olive Oil, Salad, Garlic Bread
Saturday~Date Night for dh and me
Our Family Favorite Recipe is for the holidays would be:
Breaded Veal Cutlets
1 1/2 lbs veal cutlets
1/2 cup olive oil
1 tablespoon butter (optional)
2-4 cloves garlic
1/2 cup dry bread crumbs
3 tablespoons Parmesan cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced.
Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.

In a large skillet, heat the oil, and butter.
Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt and pepper. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.

Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.

Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Check out the other holiday week menus at
Have a Christmas filled with blessings,

1 comment:

Rona's Home Page said...

Yikes! Baby it's cold outside!
Stay warm and Merry Christmas!