Ingredients
- Sauce:
- 3 veal cutlets
- 3 Tbsp oil
- 3 minced garlic cloves
- 1 medium onion, finely chopped
- 35 oz can Tuttorossa whole tomatoes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp basil (or about 3 fresh leaves chopped)
- Pinch of oregano
- Veal prep:
- 1/4 c Italian flavored bread crumbs
- 1/4 c parmesan cheese
- 3 Tbsp olive oil
- 1/2 lb shredded mozzarella
- 1/2 lb sliced mushrooms that have been sautéed in a small amount of butter
Preparation
Step 1
Preheat oven to 350 degrees.
Pound the veal on both sides with mallet. Fry onions until golden and add garlic just before adding the tomatoes. Do not burn the garlic. Put the tomatoes through the Cuisinart and chop, add seasonings . Simmer for about 20 minutes, mixing frequently.
Beat the egg and season with salt/pepper. Combine bread crumbs and parmesan. Dip veal into egg and then crumb mixture on both sides. Sauté in medium hot oil, turning once until golden brown. Set veal slices side by side in a baking dish.
Place half of the mushrooms and half of the mozzarella on top. Pour half of sauce over. Combine the remaining mozzarella & mushrooms into the leftover sauce and pour over the meat. Bake uncovered for 20 minutes (till bubbly.) You can also freeze and cook frozen for 45 minutes if you wish.
Serve with pasta, with a bit of sauce on top.