glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
But Carboneâs ultra luxe version of this dish is the most famous veal parm in New York City. Mario Carbone and Rich Torrisi use premium veal from Pat LaFrieda, plus house-made mozzarella and a bright, unfussy tomato sauce. It is the platonic ideal of a veal parm.