02-07-2005, 04:49 AM
2 pounds veal cutlets, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
1 egg
2 teaspoons water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs (Progresso, Italian)
1/4 cup shortening
1 medium onion, finely chopped (about 1/2 cup)
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon marjoram
6 slices mozzarella cheese
Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper. Lightly beat together egg and water. Combine cheese and bread crumbs. Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour.
Melt shortening in pan. Brown veal on both sides. Place in 3-quart baking dish. Preheat oven to 350 degrees F. Sauté onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 minutes. Reserve 1/2 cup sauce. Pour remaining sauce over veal. Top with mozzarella cheese. Pour reserved sauce over cheese. Bake uncovered for 20-25 minutes or until mixture is bubbly.
Makes 6 - 8 servings.
1 teaspoon salt
1/8 teaspoon pepper
1 egg
2 teaspoons water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs (Progresso, Italian)
1/4 cup shortening
1 medium onion, finely chopped (about 1/2 cup)
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon marjoram
6 slices mozzarella cheese
Cut veal into 12-16 pieces, sprinkle with 1 teaspoon salt and the pepper. Lightly beat together egg and water. Combine cheese and bread crumbs. Dip veal in egg mixture, then cheese mixture. Refrigerate for 1 hour.
Melt shortening in pan. Brown veal on both sides. Place in 3-quart baking dish. Preheat oven to 350 degrees F. Sauté onion in same pan, stir in tomato sauce, salt, basil and marjoram. Simmer for 5 minutes. Reserve 1/2 cup sauce. Pour remaining sauce over veal. Top with mozzarella cheese. Pour reserved sauce over cheese. Bake uncovered for 20-25 minutes or until mixture is bubbly.
Makes 6 - 8 servings.