Veal Parmesan

A classic Italian dish featuring Parmesan-breaded and sautéed veal cutlets baked in a seasoned tomato sauce and topped with Parmesan cheese.

Recipe Ingredients:

2 tablespoons vegetable oil
1 small onion, thinly sliced and separated into rings
1/2 cup chopped green pepper
2 garlic cloves, finely minced
1 (15-ounce) can tomato sauce
2 tablespoons dry white wine
3/4 teaspoon dried basil leaves
1/2 teaspoon granulated sugar
1/4 teaspoon fennel seed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup seasoned dry bread crumbs
3/4 cup freshly grated Parmesan cheese, divided
1/4 teaspoon ground black pepper
2 large eggs
1 pound veal cutlets, pounded 1/4-inch thick
Vegetable oil for frying

Cooking Directions:

1. For sauce, heat 2 tablespoons oil in medium saucepan. Add onion, green pepper and garlic. Sauté over medium heat until tender. Stir in tomato sauce, wine, basil, sugar, fennel, salt and 1/8 teaspoon ground black pepper. Heat to boiling. Reduce heat. Simmer, uncovered, for 30 minutes, or until sauce is thickened.
2. Mix bread crumbs, 1/4 cup Parmesan cheese and 1/4 teaspoon ground black pepper in shallow dish.
3. Beat eggs slightly in another shallow dish.
4. Dip veal into eggs, then in bread crumb mixture to coat.
5. Preheat oven to 350°F (175°C).
6. Heat 1/4-inch oil in large skillet. Add veal. Fry over medium heat, 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towels.
7. Arrange cutlets in 13x9x2-inch baking pan. Pour sauce over veal. Sprinkle with remaining 1/2 cup Parmesan cheese.
8. Bake for 15 to 20 minutes or until cheese melts.

Makes 4 servings.