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Everytime we visit Nashville we stay in exactly the same place. My Nashville Mom & Dad's house near the 5 points in East Nashville. Yes, we're Australian and based in Australia however the second time we ever visited Nashville we stayed in Yvonne and Stephen Bland's Airb'n'b place and instantly felt at home. And they treated us as such. Yvonne gradually took on the role of my mother everytime I was in the region giving advice, washing my clothes and teaching me how to cook various family dishes. In house meals were always a blast with home made cocktails from Stephen and an after dinner movie or music. Their house was even where I grew an appreciation for Bruce Springsteen!
Just a couple of weeks ago I got the news that Yvonne had passed away all of a sudden half a world away. It's amazing to reflect on the love and kindness and ultimately, significance a person can have on one's life. My life. Thankyou for your amazing hospitality and the time you gave me Yvonne.
Part of Yvonnes legacy is definitely in her food. The last dish we cooked together just a few months ago was her family Veal Cutlets. Read on in her own words below and remember when you taste this the ingridients that are not listed but defintely there - love and kindness.
Veal Cutlets from Josie (Mooney) Sacripant
The sun always rises, taxes always come due and holiday dinners at Josie & Ralph's home will always be remembered for their incomparable flavors of holiday soup and scent-sational veal cutlets. The only difficult decision was whether to dip your crusty Italian bread in the soup, the tomato salad or the cutlets flavorful pan drippings.
MARINADE 2 whole veal steaks (thin cut boneless pork chops can be substituted) 3 eggs, beaten 1 T parsley flakes 1/2 t salt 1/4 t pepper 1/2 c milk 12 Cut up the steaks into 3-4 inch pieces, carefully removing all fat and non-meat tissue. Using the back of a substantial knife or meat hammer, pound both sides of the cutlets. Combine all of the marinade ingredients in a large bowl. Add meat pieces to egg mixture, being sure that all pieces are submerged. Marinate overnight or at least 5 hours in the refrigerator.
BREADING & COOKING 1-1/2 c bread crumbs 1/4 c oil 1/2 c red wine Remove meat from marinade and pat firmly with bread crumbs. Preheat oil in a large skillet. Once oil has reached a medium heat, add cutlets -- only one layer at a time. Brown -- don't crowd the skillet! If browning requires multiple batches, set browned cutlets aside until all are complete. Then, return all to the skillet for finishing. Pour one half of the wine over the browned cutlets. Let it evaporate. Turn cutlets and add remaining wine. Let that evaporate as well. Serves four. NOTE: If more than one pan of cutlets is being prepared, preheat oven to 200 and keep finished meat until serving.
Note: UnfortunHope y'all enjoyed this recipe and please do comment below if you have any feedback, tried the recipe or to share memories. Thanks to AJ Gotschalk for the captures and goodtimes.