 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A Classic Ingredients:
8 veal cutlets, thin,about 2 1/2 ounces each |
salt and pepper |
1 cup all-purpose flour |
1 cup breadcrumbs |
1 egg |
1/2 cup milk |
2 tablespoons butter |
3 tablespoons olive oil |
3 strips bacon, chopped |
1/2 cup finely chopped onion |
1 tablespoon minced garlic |
1/2 cup dry red wine |
1 (28 ounce) can italian tomatoes |
1 cup tomato puree |
1 tablespoon fresh chopped basil |
1 teaspoon fresh chopped parsley |
1 teaspoon fresh oregano |
1 teaspoon dried red pepper flakes |
parmesan cheese |
8 ounces mozzarella cheese, thinly sliced |
Directions:
1. Cover work surface with plastic wrap.
2. Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet.
3. Cover with another piece of plastic.
4. pound the cutlets to 1/8-inch thickness.
5. Lightly season on both sides with salt& pepper.
6. Place flour in a shallow bowl.
7. Place the breadcrumbs in another shallow bowl.
8. Beat the eggs and milk together in a shallow bowl.
9. Dredge the flattened veal chops in flour and shake off excess.
10. Dip in the egg wash, and then coat both sides with the breadcrumbs.
11. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat.
12. Saute the veal until golden on both sides, about 2 minutes per side.
13. Remove from the skillet and place on a plate.
14. Add the bacon to the pan and fry in the remaining fat.
15. Remove from the pan.
16. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes.
17. Add garlic and saute until fragrant, about 30 seconds.
18. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes.
19. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes.
20. Bring the sauce to a boil.
21. Reduce heat to medium and add the cooked bacon.
22. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
23. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one.
24. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella.
25. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes .
26. Serve immediately, 2 cutlets person, with noodles.
|
|