In an effort to build the perfect pantry, and not blow out my weekly budget (let's all remember I have a mortgage now) here is another great recipe that includes some of this weeks key ingredients.
In building the prefect pantry, budget is another factor - by this I mean, I like to pick up staple ingredients when they are on special. You can always use a couple of cans of tomatoes or a litre or two of Campbell's stock. This week I grabbed both, with the addition of some home brand brown sugar (because let's face it sugar is sugar).
That parmesan cheese was MIGHTY tasty the other night, so I pull it out again.
Parmesan Crusted Veal Cutlets
2 veal cutlets
1 egg
1/4 cup of grated parmesan (FRESH)
1 can of whole tomatoes
1 onion
1/2 cup of basil
1 tbsp of brown sugar
1 bubble of fennel
1 tbsp of balsamic vinegar
olive oil
salt and pepper
Cut the fennel into wedges, drizzle with balsamic vinegar and olive oil. Roast in a 180 degree oven for 20 minutes.
Into a bowl place the beaten egg, parmesan and pepper. Dip the cutlets into the mixture and coat evenly. Cook in a frying pan on medium heat - making sure that you don't brown the parmesan too quickly and then the meat is under cooked.
In a small saucepan, saute the diced onion for 5 minutes in olive oil. Add canned tomatoes and brown sugar and simmer for 10 minutes. Add the basil and stir through - season with salt and pepper.
So - you've now added the following key ingredients to your pantry; canned tomatoes (I picked up 2 cans on special), brown sugar (that can be a key ingredient in sweet or savoury), and balsamic vinegar.
In building the prefect pantry, budget is another factor - by this I mean, I like to pick up staple ingredients when they are on special. You can always use a couple of cans of tomatoes or a litre or two of Campbell's stock. This week I grabbed both, with the addition of some home brand brown sugar (because let's face it sugar is sugar).
That parmesan cheese was MIGHTY tasty the other night, so I pull it out again.
Parmesan Crusted Veal Cutlets
2 veal cutlets
1 egg
1/4 cup of grated parmesan (FRESH)
1 can of whole tomatoes
1 onion
1/2 cup of basil
1 tbsp of brown sugar
1 bubble of fennel
1 tbsp of balsamic vinegar
olive oil
salt and pepper
Cut the fennel into wedges, drizzle with balsamic vinegar and olive oil. Roast in a 180 degree oven for 20 minutes.
In a small saucepan, saute the diced onion for 5 minutes in olive oil. Add canned tomatoes and brown sugar and simmer for 10 minutes. Add the basil and stir through - season with salt and pepper.
This looks like a fantastic recipe for entertaining, or even just a nice meal in. Thanks! It's bookmarked!
ReplyDeleteThis looks so delicious ... I have never roasted fennel. I bet it smells fabulous! And you can never go wrong with a breaded veal cutlet in tomato gravy!
ReplyDeleteSounds like you're settling in well at the new digs! Congrats on joining the ranks of homeowners!