Okay, so our friends had this party that involved a taco bar. And they overprepared. Like OMG overprepared. Like after TWO dinner parties that weekend they still sent guests home with bags of chopped onion, tomatoes, peppers and cheese. My cooking usually features a lot of peppers and onions, but these formed the base of pretty much every meal this week, including the Murg Rogan Josh. In a way, though, it’s cool, and just shows how versatile a couple ingredients can be.

So anyway, my confession of the day. CONFESSION: I am terrified of veal. I feel like a bad person when I eat it, but it’s SOOOOOO delicious. Usually  the fact that it’s prohibitively expensive keeps me safe from delicious baby cows, but when it’s in the discount meat bin at Woodman’s, well…

My husband helped a lot with this meal. He took the ground veal, which I mix with Progresso Garlic & Herb Bread Crumbs (a necessary staple I always have on hand) and grated Parmesan cheese from our Italian deli. Again, spend the coin and get fresh grated cheese that needs to be refrigerated. Just say no to green-can parmesan!

My recipe for this, like a lot of my Italian food, is eyeballed, but here’s what I do.

I use about 1/4 cup of crumbs,  1/8 cup of parm, 1 egg and a healthy helping of dried Italian herbs for 1 lb of ground veal. Mash it up and form really thin hamburgers.

I use a 2-1 mixture of  crumbs to parm for breading my veal. Dredge these in egg wash and then coat in the breadcrumbs before putting in a pan with a bit of hot olive oil.

I served this over Wacky Mac that I made for lunches for the week in case I didn’t cook again (ha!). The sauce is onions, peppers, garlic and fresh chopped tomaotes (the leftovers from the taco party) sautéed in olive oil in a separate pan before being added to a basic jarred spaghetti sauce.

So, so, so good, and worth feeling a little guilty over the veal.