Veal Parmesan

Makes 6-8 servings

This is to die for! The sauce alone is killer. It’s a bit of a mess to make with the sautéed veal, but it really is worth it. My friend, Libby Cyr, made this for us each winter while we lived in Chicago.

ingredients

3 T. oil
1/2 c . chopped onion
2 clove garlic
1 8-oz can & 1 15-oz can tomato sauce
1/4 c. water
1 t. oregano
1/8 t. pepper
1 t. parsley
1/2 c. + 4 T. grated parmesan
1/2 c. bread crumbs
6 - 8 slices veal (or 1 to 1 1/2 lbs ground veal. Butcher will grind cutlets if you ask him)
1-2 eggs, beaten
6-8 mozzarella slices

directions

Heat oil with onion and garlic. Stir in sauce, water, oregano, pepper, parsley, sauce and cover. Simmer for 15 minutes. Combine 1/4 cup parmesan cheese and crumbs. Dip veal to coat with egg, then in crumbs and cheese mixture. Saute veal. Pour part of sauce in dish. Put in veal and cover with mozzarella and remaining sauce. Sprinkle with remaining parmesan. (Can refrigerate or freeze for later at this point) Bake at 350 degrees for 25 minutes.

Source: Shannon