| * Exported from MasterCook *
Veal Parmigiano
1 pound of veal cutlets, thin
3 tablespoons of oil
3 cloves garlic, finely minced
1 onion, chopped
2 1/2 cups of canned tomatoes
1 1/4 teaspoons of pepper
8 ounces of tomato sauce
1/4 teaspoon of thyme
1 egg
1/4 cup of bread crumbs
1/2 cup of grated parmesan cheese
3 tablespoons of oil
1/2 pound Mozzarella cheese, thinly sliced |
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In 3 tablespoons hot oil sauté garlic and onion till golden - add tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10 minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat egg, combine crumbs, 1/4 cup Parmesan cheese. Dip each veal piece into egg and then into crumbs. Sauté until golden brown. Set slices side by side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes. *Baking temperature was not listed on submitted recipe
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