What's Cookin': Father's Days

I wanted to make Father's day this year something special, but with Mike having golf plans with friends Saturday afternoon and Anna just settling into a schedule where bedtime came around 7:30pm, dinner out didn't seem to be in the cards.  It was for the best as an evening at home with a restaurant-style meal, a glass of wine and a movie was perfect.  I wanted to make one of Mike's favorite dishes, Veal Parmesan, but alas, two butchers were out of veal, so chicken prevailed.  Dessert needed no substitutions and was his Mom's "famous" Chocolate Cream Pie ... yummmm! 

I was able to do most of the dinner preparation during Anna's morning nap and we dined after she went to bed, so that our food didn't get cold while we stared at our little angel.  If I do say so myself, it was a great dinner, with even better company!

Veal (or Chicken) Parmesan

4 veal cutlets or chicken breasts pounded to 1/4 to 1/2-inch thickness *
1/2 cup all-purpose flour, seasoned with salt and pepper to taste
3/4 cup italian breadcrumbs
2 eggs, beaten with a little water
4 tablespoons olive oil
1/2 cup homemade or canned tomato sauce, seasoned with oregano, parsley, salt and pepper (or your favorite pasta sauce)
2 ounces fresh mozzarella cheese, sliced
6 tablespoons freshly grated Parmesan cheese, divided
Fresh basil

*  To pound veal or chicken out, place meat between two pieces of wax paper and use a small skillet to beat down, as you pound the meat, bring the skillet toward you and rotate with each maneuver.  (As you can see, I didn't get the chicken as slim as I'd wished ... the breasts the butcher gave me were huge and I was worried that Anna was going to wake up from her nap with me beating pieces of meat on the counter ... )

Preheat a skillet over medium-high heat with 2 T of the olive oil. 

Place the flour on a plate or piece of waxed paper. Place the bread crumbs on a separate plate or piece of waxed paper, combining with 2 T of the parmesan cheese.  Set up your assembly line with the flour, egg wash and breadcrumbs, with the breadcrumbs being closest to your skillet. 

Dip the veal in the flour to coat both sides and shake off excess. Then dip in the egg wash. Finally, dip in the bread crumbs and coat both sides.  Add the veal or chicken, being careful not to crowd the pan. Fry until nicely browned, 2 or 3 minutes per side, adjusting the heat if it browns too fast. Remove from pan and do the second batch, adding the remaining olive oil as needed.

Top each cutlet with one-fourth of the mozzarella slices and sprinkle with torn fresh basil.  Then spread with 2 tablespoons of sauce and top with 1 tablespoon of Parmesan cheese. Place on a lightly oiled or sprayed baking sheet and broil on high heat until cheese melts, about 2 minutes. Serve immediately.
 
If preparing ahead, place the cooked veal or chicken in a baking dish and refrigerate until ready to serve, then top with cheeses and sauce.  Reheat in the oven at 350 degrees until warmed through and cheeses are melted and bubbly, place under the broiler for a few minutes if needed or desired.
 
Chocolate Cream Pie
 
5 T flour
3/4 c sugar
1/2 t salt
2 cups of milk, scalded
2 eggs, slightly beaten
1 t vanilla
2 1oz squares unsweetened chocolate
1 9 inch pie shell, baked and cooled (use an recipe you choose ... mine comes from Pillsbury, ha)
Cool Whip

Mix flour, sugar and salt in a saucepan. Scald the milk by heating in the microwave, about 2-3 minutes (check at 1 minute intervals). Afterwards, heat the chocolate squares with a little milk (1 tsp or so) in the microwave until melted. Slowly stir milk into the flour mixture, stirring constantly. Stir in melted chocolate. Cook for about 10-15 minutes over medium-low heat, until thick, stirring frequently.

Add a bit of the hot mixture to the eggs to temper them, beat, and then pour eggs into the saucepan while stirring. Cook for 3 minutes. Add the vanilla. Pour into the baked and cooled pie shell. Top with Cool Whip when cool and set.