Veal Parmesan: Submitted by: Peter | Date Added: 2 Apr 2012
Listed in: Veal

Tomato sauce:
1/4 cup (65 mL) butter
2 carrots
2 stalks celery
2 cloves garlic
1 onion
3 bay leaves
1 tsp (5 ml) thyme
1 tsp (5 ml) oregano
1 tsp (5 mL) basil
Salt, to taste
Pepper, to taste
3 lbs (1.4 kg) tomatoes, peeled, seeded and chopped

veal:
6 veal cutlets
2 eggs
1/4 cup (65 ml) milk
1/2 cup (125 mL) all-purpose flour
1 cup (250 ml) bread crumbs
1 tbsp (15 ml) Parmesan cheese, grated
3 tbsp (45 mL) oil
3 tbsp (45 mL) butter
1 cup (250 ml) tomato sauce
1 cup (250 ml) mozzarella cheese, grated

Tomato sauce: In a skillet, heat butter and sauté the diced carrots, diced celery, chopped garlic and chopped onion until tender.
Add seasonings and tomatoes. Simmer 2 hours.

Strain the sauce. Return to heat and simmer until desired consistency. Book.

Preheat oven to broil / broil.Bien escalopes.Mélanger flatten the eggs with the milk.

Flour the cutlets, dip in egg mixture and roll in crumb mixture and Parmesan.

Heat oil and butter in large skillet and brown the cutlets 3 minutes each side.

Remove the scallops to a side by side in a large ovenproof dish.

Top each cutlet with tomato sauce and grated cheese. Broil in oven grill / broiler.

Serve with fettuccine or spaghettini, and steamed vegetables and a green salad or Caesar.

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