Veal parmigiana
Veal parmigiana recipe in the beef category
Recipe ingredients:
- Sauce:
- 3 cloves garlic, minced
- 1, 20 ounces, can tomatoes
- 4 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 medium onion, chopped
- 1, 8 ounces, can tomato puree
- 1 teaspoon basil
- 1 teaspoon pepper
- Meat:
- 4 large veal chops or 1 1/2 pounds veal scallopini
- Pepper, to taste
- Olive oil
- 1/2 cup dry bread crumbs
- Mozzarella cheese
- Flour
- Salt, to taste
- 1/2 cup Parmesan cheese
- 1 egg
- 1/4 cup parsley, chopped
- Parmesan cheese
- Pasta
Recipe method:
- Sauce:
- Saute garlic and onion in hot olive oil until soft.
- Add basil, tomatoes, tomato puree, salt and pepper.
- Simmer this mixture for 30 minutes and then strain it through a sieve.
- Keep it hot on very low heat.
- Season some flour with salt and pepper.
- Beat the egg slightly.
- Mix the bread crumbs with 1/2 cup parmesan cheese and parsley.
- Dip the veal in the flour mixture, then the beaten egg and finally in the bread crumb mixture.
- Saute veal in hot olive oil until cooked.
- Remove veal to ovenproof dish.
- Sprinkle with a little parmesan cheese.
- Spoon 1/2 of sauce over meat and top with mozzarella cheese.
- Bake in 350 degrees F oven until cheese melts.
- Use the remaining sauce over a bed of pasta.