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    Veal Parmigiana


    Source of Recipe


    Aunt Saunny

    3/4 cup Italian-style bread crumbs
    3/4 cup Parmesan cheese
    salt
    pepper
    1 egg beaten
    1/8 cup water
    6 (4 oz.) Veal Slices, thawed and pounded
    4 Tbs Clarified butter
    3 slices mozzarella cheese

    Sauce
    2 Tbs Olive oil
    1 small onion, chopped
    2 medium cloves garlic, minced
    1 (6 oz.) can tomato paste
    1/3 cup water
    1 (28 oz.) can crushed tomatoes
    1 tsp Basil
    1 Tbs Sugar

    Combine bread crumbs, Parmesan cheese and seasoning. Beat egg and
    combine with water. Dip veal into beaten egg, then coat with dry
    mixture. Quickly saut� and place on oven broiler.

    Top each piece with a slice of mozzarella cheese. Broil until
    cheese begins to bubble. Pour 1/3 cup of sauce on each serving.
    Sauce

    Saut� onion and garlic in oil until onion is translucent. Stir in
    tomato paste and water. Add tomatoes, basil, and sugar. Simmer
    covered for 1/2 hour.

    Servings: 6


 

 

 

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