Veal Parmesan

Recipe by Lali8752
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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