veal parmigiana

By á-103

Ingredients

• 4 veal cutlets, cut 3/8 in thick (4oz each)
• 4 tbls olive oil-divided
• 1 sm. red bull pepper-finely chopped
• 1 med. onion finely chopped
• 1 stalk celery-finely chopped
• 1 clove garlic-minced
• 1 can (1-4 1/2 oz) whole tomatoes, undrained finely chopped
• 1 cup chicken broth
• 1 tbls tomato paste
• 1 tbls chopped fresh parsley
• 1 tsp sugar
• 3/4 tsp dried basil
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 egg
• 2/3 cup fine dry bread crumbs
• 1/4 cup all purpose flour
• 2 tbls butter
• 1 1/2 cup shredded mozzarella (6oz)
• 2/3 cup freshly grated parmesan cheese
• pasta

Preparation

Step 1

1. pound veal with meat mallet to 1/4 in. thickness. pat dry with paper towels. set aside
2. to make tomato sauce, heat 1 tbls oil in medium sauce pan over medium heat until hot. add bell pepper, onion, celery and garlic, cook and stir 5 min. Stir in tomatoes with juice, broth, tomato paste, parsley, sugar, dried basil, salt and pepper. cover. simmer over low heat 20 min. or until sauce thickens.
3. beat egg in shallow bowl. spread bread crumbs and flour on separate plates. dip veal cutlets to coat both sides evenly, first in flour then in egg, then in bread crumbs. press crumb coating firmly onto veal.
4. Heat butter and 2 tbls oil in large skillet over medium-high heat. add veal, cook 3 min per side or until browned.
5. preheat over to 350 degrees. remove veal with slotted spatula to un-greased 13x9in baking dish. sprinkle mozzarella cheese evenly over veal. spoon tomato sauce evenly over mozzarella cheese. sprinkle parmesan cheese over tomato sauce. drizzle remaining 1 tbls oil over top
6. bake, uncovered 25 min. or until veal is tender and cheese is golden. serve with pasta.