Veal Parmesan and a Mediterranean Pasta Salad.

The Veal is pan fried rather than the traditional baking, it is heated once to temp by frying, then breaded. Once breaded and returned to the frying pan, the breading is sprinkled with Cabernet Sauvignon. The wine actually helps both in the flavor, and in keeping the breading on the veal.

An Italian spiced tomato sauce, (Rosemary, Thyme, Garlic, Black Pepper and Basil) goes on top of the veal, followed by 2 teaspoons of Parmesan cheese, and finally by a handful of Mozzarella cheese.

The Mediterranean Pasta Salad starts with Farfalle pasta, then gets cucumber, olives, red onion, mushrooms, diced tomatoes, Feta Cheese, Mozzarella cheese balls, garlic, Rosemary, red wine vinegar, olive oil, black pepper, salt and just a tad bit of Cabernet Sauvignon.


And of course, a nice glass of Cabernet Sauvignon.


6 thoughts on “Veal Parmesan and a Mediterranean Pasta Salad.

  1. I’m glad you are beginning to take time to cook FOR you as to just cooking food to eat. It is healthy for the mind and spirit.

      • Oh no! You were thinking the same thing? That means our brains are entangled and we might end up in a Delayed Choice Quantum Eraser Experiment. I’ll meet you at detector zero but you gotta tell me which slit are you planning on going thru pal.

        Hey CL, come on over.

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