Veal Parmigiana The New Good Housekeeping Cookbook
2 cups Marinara Sauce (recipe to follow at the end) 1 cup dried bread crumbs 1 teaspoon salt 1/8 teaspoon pepper 2 eggs 4 veal cutlets 3 tablespoons butter mozzarella cheese, cut into slices 1/4 cup grated parmesan cheese
2 tablespoons olive oil 1 small onion, chopped 1 garlic clove, minced 1 tablespoon sugar 2 teaspoons basil 1 teaspoon salt 1 16 ounce can tomatoes 1 6 ounce can tomato paste
In a 2-quart saucepan over medium heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.
To prepare the Veal Parmigiana
In a medium size bowl place bread crumbs, salt and pepper. In a pie plate, beat eggs lightly. Dip cutlets in eggs, then bread crumbs; repeat to coat each cutlet twice.
In a large skillet over medium-high heat in hot butter, cook cutlets, until browned on both sides, about 10 minutes. Arrange cutlets in skillet and spoon some sauce over each cutlet; top each with a slice of mozzarella cheese, sprinkle with parmesan. Reduce heat to low, cover and cook until cheese is melted, about 5 minutes.