Veal Parmesan
Veal was once a more consumed meat than it is today, where it is now wrapped in controversy. Politics aside, it’s pretty tasty, especially as prepared as follows.
INGREDIENTS:
2 tbs vegetable oil
1 small onion, thinly sliced and separated into rings
1/2 cup chopped green pepper
2 cloves garlic, finely minced
15 oz tomato sauce
2 tbs dry white wine
3/4 tsp dried basil leaves
1/2 tsp sugar
1/4 tsp fennel seed
1/2 tsp salt
1/8 tsp pepper
1 cup seasoned dry bread crumbs
3/4 cup freshly grated Parmesan cheese, divided
1/4 tsp pepper
2 large eggs
1 lb veal cutlets, pounded 1/4-inch thick
1. For sauce, heat 2 tbs oil in medium saucepan. Add onion, green pepper and garlic. Saute over medium heat until tender. Stir in tomato sauce, wine, basil, sugar, fennel, salt and 1/8 tsp pepper. Heat to boiling. Reduce heat. Simmer, uncovered, for 30 minutes, or until sauce is thickened.
2. Mix bread crumbs, 1/4 cup Parmesan cheese and 1/4 tsp pepper in shallow dish.
3. Beat eggs slightly in another shallow dish.
4. Dip veal into eggs, then in bread crumb mixture to coat.
5. Preheat oven to 350.
6. Heat 1/4-inch oil in large skillet. Add veal. Fry over medium heat, 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towels.
7. Arrange cutlets in a baking pan. Pour sauce over veal. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake for 15 to 20 minutes or until cheese melts.
Prep: 20 minutes
Cook: 65 minutes
Serves: 4