Advertisements

Veal Parmigiana

Sauce
3 cloves garlic, minced
1 (20 ounce) can tomatoes
4 tablespoons olive oil
1 1/2 teaspoons salt
1 medium onion, chopped
1 (8 ounce) can tomato pur?e
1 teaspoon basil
1 teaspoon pepperSaut? garlic and onion in hot olive oil until soft. Add basil, tomatoes, tomato pur?e, salt and pepper. Simmer this mixture for 30 minutes and then strain it through a sieve. Keep it hot on very low heat.Meat
4 large veal chops or 1 1/2 pounds veal scallopini
Pepper, to taste
Olive oil
1/2 cup dry bread crumbs
Mozzarella cheese
Flour
Salt, to taste
1/2 cup Parmesan cheese
1 egg
1/4 cup parsley, chopped
Parmesan cheese
PastaSeason 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 in the flour mixture, then the beaten egg, and finally in the bread crumb mixture.Saut? 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 degree F oven until cheese melts. Use the remaining sauce over a bed of pasta.

Veal scallopini
Veal Scallopini2 pounds thin veal (1/4 inch cutlets)4 tablespoons butterFlour1/2 cup Marsala wine1/2 cup beef stockSalt and pepper, to tasteEgg noodles, cookedParsley, choppedFlatten veal. Cut to 4 inches square. Brown quickly in hot butter. Add broth a (Upload by user)