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Veal Parmigiana 2
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoon salt
1 medium onion, chopped
1 (8 ounce) can tomato puree
1 teaspoon basil
1 teaspoon pepper
4 large veal chops or 1 1/2 pounds veal scallopini
Pepper, to taste
1/2 cup dry bread crumbs
Salt, to taste
1/2 cup Parmesan cheese
1/4 cup parsley, chopped
Sauce: Sauté garlic and onion in hot olive oil until soft.
Add basil, tomatoes, tomato puree, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot on very low heat.
Meat: Season some flour with salt and pepper.
Beat the egg slightly. Mix the bread crumbs with 1/2 cup Parmesan cheese and parsley.
Dip the veal into the flour mixture, then into the beaten egg, and finally into the bread crumb mixture.
Sauté veal in hot olive oil until cooked. Remove veal to ovenproof dish.
Sprinkle with a little Parmesan cheese.
Spoon 1/2 of sauce over meat and top with mozzarella cheese.
Bake in 350 degrees F oven until cheese melts.
Use the remaining sauce over a bed of pasta.