Veal Real

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

Marinara Sauce

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.

Serve and enjoy!!