Name: Veal Parmigiana Fanfare
Yield: 4 servings
Ingredients: 1 c. chopped onion; 2 minced garlic cloves; 3/4 c. olive oil; 2 (1 lb.) cans tomatoes; 6 oz. can tomato paste; 1 tsp. sugar; 2 tsp. ground oregano; 2 eggs; 1 tsp. salt; 1 c. cracker crumbs, finely crushed; 8 veal cutlets (2 lb.); 2 (8 oz.) pkg. Mozzarella cheese, sliced thin; 1/2 c. grated Parmesan cheese

Servings: 4 persons

1 c. chopped onion
2 minced garlic cloves
3/4 c. olive oil
2 (1 lb.) cans tomatoes
6 oz. can tomato paste
1 tsp. sugar
2 tsp. ground oregano
2 eggs
1 tsp. salt
1 c. cracker crumbs, finely crushed
8 veal cutlets (2 lb.)
2 (8 oz.) pkg. Mozzarella cheese, sliced thin
1/2 c. grated Parmesan cheese

1
Saute onion and garlic in 2 tablespoons of olive oil until soft; stir in tomato paste and sugar.
2
Simmer 45 minutes, stirring often.
3
Stir in oregano and simmer 15 minutes longer.
4
Meanwhile, beat eggs and salt slightly.
5
Dip veal cutlets into egg mixture and then into cracker crumbs to coat well.
6
Brown cutlets, a few at a time, in part of remaining olive oil, adding oil as needed; drain. Pour about 1 cup of the tomato sauce into a 13 x 9 x 2-inch baking dish.
7
Top with 1/2 of the cutlets; spread with 1 cup of sauce. Sprinkle with 1/2 portion each of the Mozzarella and Parmesan cheeses.
8
Repeat to make another layer.
9
Bake for 30 minutes in a 350u00b0 oven.
10
Serve with cooked spaghetti.
11
Serves 8.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Veal Parmigiana Fanfare

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