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Veal Cutlets Trentino With Fettuccine

List of Ingredients

2 eggs
2 Tablespoons water
1/2 teaspoon salt
4 veal cutlets, each cut in half (1 pound total)
1 1/2 Cups fine, dry bread crumbs
1/3 cup butter or margarine
3 Tablespoons extra virgin olive oil
1/3 cup chopped onion
1 large garlic clove, chopped fine
1 (26 ounce) jar Classico di Firenze (Florentine Spinach & Cheese) Pasta Sauce
3/4 pound fettuccine




Recipe

1. In bowl, beat eggs, water and salt. Dip veal in egg mixture, then in bread crumbs. Press bread crumbs onto veal with dry fingers or wax paper.
2. In a large skillet, over medium heat melt butter with 2 Tablespoons of oil. Brown veal on both sides; drain.
3. In a medium saucepan, cook onion and garlic in remaining 1 Tablespoon of oil until tender.
4. Add pasta sauce; heat through.
5. Place hot cooked fettuccine on serving plates. Top with sauce, the veal and addition sauce, if desired.

Serves: 4