This is another very old recipe and dates back to the time when my favorite news channel, WXYZ-TV hosted a weekly “Friday Feast” where they would highlight a local restaurant. This recipe came from The Victorian Room located in Warren, Michigan. At some point it was called Costanzo’s Victorian Room and then in 2000 they closed up. Too bad as it was an excellent Italian restaurant.
I did keep the original recipe WXYZ mailed to me but for many recipes in my blog I do not remember where they came from, whether I changed them and so on as I posted them on my old file Gene created for me. Since I first posted this on Sept. 10th I thought it would be fun to show the original recipe with all of my notes. Here is just one example of my recipe file and it is massive – so many old ones and so many I want to try 🙂
I wonder if Colombo is misspelled and should be Columbo. Also, Palmina means tomato sauce with cream and usually includes Parmesan, not Romano. Always buy Pecorino Romano which is made in Italy of 100% sheeps milk, not those little pre-grated cartons of cheese you can buy at the grocery. It is a hard, very salty, aromatic Italian cheese and is produced exclusively from the milk of sheep raised on the plains of Lazio and on the island of Sardinia.
I rarely cook with veal any more so I usually substitute thin chicken breasts for this recipe. Gene had a passion for veal and would usually order a veal dish if it was available at a restaurant, especially an Italian restaurant.
Veal Colombo with Palmina Sauce
- thin medallions of veal (I used thin slices of chicken)
- 2 cups tomato sauce
- 2 cups romano cheese, grated (use Parmesan if you prefer)
- 1 cup half and half cream
- (I would add some seasoning such as basil or Italian herbs)
Lightly bread your veal or chicken medallions and brown in oil; set aside and keep warm. I used Panko bread crumbs and some Romano cheese; I like the extra crunch of Panko. You could use Italian bread crumbs instead and I am sure the chicken would be delicious.
Warm the tomato sauce whipping over low heat to keep it from burning. I use one of my copper pans and it works perfectly for a sauce like this. Once the sauce is warm add the cheese and continue to blend. Next add the cream and continue to whip until the mixture blends together. Pour over thin medallions of veal (I used chicken) and serve.
Recipe by cookingwithauntjuju.com