Niccoli’s All Italian Blog

This is one of my all time favorites.
You need 1 lb of thinly sliced veal. 2 cups of italian bread crumbs. 6 or more eggs whiped.
Place the veal, one at a time into the eggs and then the bread crumbs. Shake off excess bread crumbs and place in heated frying pan. Fry until you have a golden brown on both side. Place them on paper towels to absorb the excess oil. Then salt lightly.
This can be served as main course or side dish or in a sandwich. You can never go wrong with this dish.

Parmesan – Hard-textured cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia, in Emilia-Romagna, Italy.
Mozzarella - Soft, white cheese with a very delicate flavor. Can be dried to an eating cheese, commonly called Sierra.
Provolone - Whole-milk cheese made from cows milk. Fairly firm in texture, pale yellow in color, its flavor ranges from mild and slightly sweet to strong and tangy.
Ricotta - Unripened cheese made of the whey of other cheeses. Slightly sweet and grainy, it is often used in sweets and as a pasta filling.
Mascarpone - Soft Italian cheese that is a delicately flavored creamed cheese. Often used in the same fashion as whipped cream, it is an important ingredient in Tiramisu.

Salami – Cured meat with varying tastes. Made with pork, salt, spices, garlic and wine.

Sopressata – Salami made with black peppercorns. Comes in Hot (with Red Pepper) and Sweet flavors.

Tonno – Tuna in olive oil.

Italian Sausage – Fresh coarse pork usually flavored with garlic and fennel seed or anise seed. Comes in two styles - hot (flavored
with hot, red peppers) and sweet (without the added heat).

Prosciutto – Ham that has been seasoned, salt cured, and dried.

Mortadella – Sausage originating from Bologna, pink in color, and is studded with cubes of creamy fat and sometimes pistachios.