It’s Monday. Normally you would see Irene’s post here. Or, you would see Kim fulfilling her pinch-hitter roll. But, an unplanned, last minute trip for Irene meant she was unable to make her post this week. It was too late to ask Kim to take the day because Kim was in Venice (Lucky Kim).
So Deborah and Dan are “forced” to eat veal two nights in a row. Taking one for the team. Darn!

Tomatoes, capers, and oregano are the stereotypical flavor profile of Sicily that Americans have come to expect. And Sicily (or generally the southern part of Italy) is the predominant ancestral home of most of our St. Louis Italian community. One of the two ubiquitous veal dishes on almost every menu (the other, Veal Piccata) is Veal Parmesan.

The basic ingredients may be the same, but today’s veal dish is as far removed from Veal Parmesan as Parma is from Palermo.
Veal Parmesan, at least the typical Italian-American restaurant version, tends to be heavy and rich. This dish, thanks to Marcella’s steadfast refusal to add a single unnecessary ingredient to any of her recipes, is light and fresh – and delicious!