Prep 15 mins
Cook 45 mins
- 8 veal cutlets, thin,about 2 1/2 ounces each
- salt and pepper
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 egg
- 1⁄2 cup milk
- 2 tablespoons butter
- 3 tablespoons olive oil
- 3 strips bacon, chopped
- 1⁄2 cup finely chopped onion
- 1 tablespoon minced garlic
- 1⁄2 cup dry red wine
- 1 (28 ounce) can Italian tomatoes
- 1 cup tomato puree
- 1 tablespoon fresh chopped basil
- 1 teaspoon fresh chopped parsley
- 1 teaspoon fresh oregano
- 1 teaspoon dried red pepper flakes
- parmesan cheese
- 8 ounces mozzarella cheese, thinly sliced
- Cover work surface with plastic wrap.
- Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet.
- Cover with another piece of plastic.
- pound the cutlets to 1/8-inch thickness.
- Lightly season on both sides with salt& pepper.
- Place flour in a shallow bowl.
- Place the breadcrumbs in another shallow bowl.
- Beat the eggs and milk together in a shallow bowl.
- Dredge the flattened veal chops in flour and shake off excess.
- Dip in the egg wash, and then coat both sides with the breadcrumbs.
- Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat.
- Saute the veal until golden on both sides, about 2 minutes per side.
- Remove from the skillet and place on a plate.
- Add the bacon to the pan and fry in the remaining fat.
- Remove from the pan.
- Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes.
- Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes.
- Bring the sauce to a boil.
- Reduce heat to medium and add the cooked bacon.
- Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
- Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one.
- Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.
- Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes .
- Serve immediately, 2 cutlets person, with noodles.
Lali this is indeed a winner.I cooked it Saturday night and I cut the recipe back to one serving it worked beautifully. Also I added more garlic (i'm a garlic freak) and it was just delicious. Thank-you Bergy
I followed this exactly except I did not add the bacon. It was so flavorful and wonderful! I was so surprised that something so simple turned out so good! Loved the sauce. Lots of flavor. Very easy and loved the results!
I had to make this with chicken, but the sauce was amazing. I am sure it's the bacon.