Ultimate Veal Parmigiana

I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄2 cup  vegetable oil, divided
• 1  small onion, chopped
• 1  garlic clove, crushed
• 3 (15 ounce) cans chopped tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 1  teaspoon  chopped fresh basil
• 1⁄2 teaspoon dried oregano
• 1  bay leaf
• 24  ounces  veal cutlets
• 2  eggs, beaten
• 1⁄2 cup  breadcrumbs, seasoned
• 1  cup mozzarella cheese, shredded
• 1⁄2 cup parmesan cheese, grated and divided

Directions

1. Preheat oven 400 degrees.
2. Tenderize veal to 1/4" thickness.
3. Spry large casserole with non stick spray.
4. Heat 2 tablespoons of oil in a large skillet, over medium high heat.
5. Add onion and garlic, cook until tender, approximately 5 minutes.
6. Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
7. Simmer for about 20 minutes, stirring often.
8. Look for and carefully remove bay leaf.
9. Dip veal cutlets into egg and coat with breadcrumbs.
10. Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
11. Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
12. Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
13. Before serving, sprinkle with balance of parmesan.