Veal Alla Parmagiana
2 tbs olive oil
2 8oz cans tomato sauce
1/4 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry basil
2 ozs water
1 1/2 lbs veal cutlets -- sliced thin
Bread crumbs -- as needed
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3 ozs Marsala wine
12 ounces Mozzarella cheese, -- sliced 1/8"
2 eggs -- beaten
Combine the first 8 ingredients together in pot. Bring sauce
to boil, lower heat and simmer for 20 minutes. Dip each veal
cutlet in eggs and bread with bread crumbs. Set aside onto a sheet
of wax paper. Sprinkle each cutlet with garlic, salt, and pepper.
Cover bottom of a 10 inch frying pan with corn oil. Brown each
cutlet in open pan and sprinkle with Marsala wine. Transfer to a baking dish. Place
Mozzarella cheese on each cutlet and cover with sauce. Bake at
400°F until the cheese starts to melt. Remove and serve.
Makes 4-6 servings.
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